Ingredients

  • Smithfield Boneless Pork Shoulder Blade Roast ((previously cooked and shredded))
  • 28 ounces diced fire-roasted tomatoes
  • 15 ounces whole kernel corn (drained)
  • 15 ounces seasoned black beans (drained)
  • 1 tablespoon chili powder
  • hot sauce (to taste)

Ready In 17 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Stir together leftover pork, tomatoes, corn, beans, and chili powder in a soup pot. Bring to a simmer over medium heat.
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  • EQUIPMENT:

Step 2

  • Stir and cook for a few minutes until heated through. (You can simmer for a half hour or more to allow the flavors to develop, but it's ready to eat as soon as it's hot!)

Step 3

  • Serve garnished with green onions if desired.
  • INGREDIENTS: