I am posting this because I don't want to forget this!!! It used up the leftover pork roast and everyone liked it even better than the original meal...go figure. :) I made it again later with leftover pork tenderloin, too. It's great with corn tortillas or cornbread. Best of all it was quick and easy and my four year old spice-o-phobic liked it. The can sizes I guessed; they're just the standard size. This froze beautifully, too. And it is six GENEROUS servings.

Ingredients

6 serv.

leftover cooked pork2 cups
yellow onion, rough chopped↗1
olive oil↗1 tablespoon
cannellini beans↗1 can
black beans↗1 can
Mexican-style tomatoes, chopped↗1 can
chicken base↗1 tablespoon
salsa verde3⁄4 cup
frozen corn↗1 1⁄2 cups
chopped fresh cilantro1⁄4 cup
lime juice or lemon juice↗2 tablespoons
salt and pepper
To Garnish
sour cream (optional)↗
fresh cilantro (optional)↗
chopped tomato (optional)
olive (optional)↗
cheese (optional)↗

Step-by-step instructions

1
Saute onion in olive oil til soft and golden.
2
Add beans, salsa verde, chicken base (I like "Better Than Bouillon"), and tomatoes to pan and simmer for about 20 minutes.
3
Add corn, cilantro and pork and simmer til heated through and slightly thickened (about ten to fifteen minutes). Stir in lime or lemon juice.
4
Eat up!

Source: food.com

Original recipe ↗

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