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Ready in minutes, this green soup tastes slow-cooked, thanks to our tangy salsa verde and pre-cooked shredded pork. Dig in with fresh toppings, including sour cream and warm tortillas on the side.
Contains: milk, eggs, tree nuts, wheat.
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What You Get
Slow-roasted pork shoulder
What You'll Need
Chicken broth (optional)
Rinse and drain the beans. In a pot over medium heat, warm 2 tablespoons olive oil. Add the salsa and 1 cup broth or water and bring to a simmer. Add the beans and the shredded pork and simmer to warm through and let the flavors combine, 5 minutes. Season to taste with salt.
Peel, pit, and dice the avocado. Cut the lime into wedges for serving. Pick a handful of cilantro leaves and toss the stems.
To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a towel to steam through and keep warm.
Spoon the chili verde into bowls, and top with a dollop of sour cream and the avocado. Squeeze with lime and scatter with the cilantro leaves. Serve warm, with the tortillas on the side.