This is an excellent recipe! My family loved it and it offers a little different taste from the standard chili. A very nice way to use leftover pork roast. Thanks for the recipe. Carole in Orlando
This recipe is very easy with minimal prep required. DH made it today for our lunch using leftover pork loin. The cilantro garnish made the dish and we also topped with cheddar. Thanks for posting!
This became a family favorite the first time I prepared it using leftover Boston Butt. Quick and delicious. Can add a little Salsa to or in place of Mexican tomatoes for added heat.
Great tasting pork soup! It had a nice bite to it with the salsa verde. Just realized I forgot the lime/lemon juice, but was still tasty. Served with cornbread. Good use for the leftover pork in the freezer.
This is the second time that I've made this recipe and I think it is a wonderful way to use leftover pork tenderloin. My husband and I have enjoyed it each time we've eaten it, filling, tasty and a great blend of flavors. I used canned chick peas instead of the black beans, as that is what I had in the house. I also used diced tomatoes in the can, Trader Joes frozen sweet corn, and Ortega Salsa Verde. This time, I forgot to add the lime or lemon juice as it is written in the ingredient list, but I did not see it in the directions. I didn't miss adding it the first time I cooked this, however, and I think that the dish benefits greatly from this addition. I will have to add it tomorrow in the small dish of leftovers that I am taking to work tomorrow.
Mmmmm! I came across this recipe when I had some leftover pork chops to use and also ended up liking it better than the original meal! LOL I used more like 2 tsp Better than Bouillon (didn't measure) and a 7 oz can of salsa verde from the Mexican grocery. Had a little extra corn so just used it and left out the cilantro (don't care for it). Served with sour cream and sharp cheddar cheese on top. Thanks so much for the recipe!