Clean-Out-The-Fridge Pulled Pork Stew

30 min

4 servings

This is the ultimate, end-of-the-week dinner. Soups are a great way to use up all the odds and ends left over in your fridge. Save time by cooking Steamer Rice ahead of time so you can just stir it right into your soup at the end of cooking, no extra simmering required. Pulled pork adds delicious smokiness, but you can swap it for chickpeas, lentils, beans, or Rotisserie Chicken. Check for sales at the grocery store!

Ingredients

  • 1 can (14 oz/398 ml) diced tomatoes
  • 4 cups Roast Chicken Bone Broth, or low-sodium broth, your choice
  • 2 Rotisserie Chickens, leftover bones only
  • 3 lbs (1.36 kg) whole chicken
  • 1 pkg Rotisserie Chicken Seasoning
  • 8-10 cups cold water
  • 3 tbsp apple cider vinegar
  • Vegetable scraps, optional
  • Sea salt, to taste
  • 3 cups frozen vegetables
  • 1 cup prepared Pulled Pork
  • 1 pkg Pulled Pork Seasoning
  • 1 cup ketchup
  • 1⁄2 cup vinegar
  • 1⁄2 cup brown sugar
  • 1⁄4 cup water
  • 5 lbs (2.5 kg) boneless pork shoulder or butt roast
  • 1 cup uncooked rice

Preparation

  1. In a large pot, add tomatoes, broth, vegetables, and pulled pork. Bring to a boil. Cover; lower heat and simmer 12 min.
  2. Add rice. Cover; simmer another 12 min, or until rice is fully cooked.

Nutritional Information

Per serving: Calories 520, Fat 11 g (Saturated 3.5 g, 0 0 g), Cholesterol 65 mg, Sodium 410 mg, Carbohydrate 77 g (Fiber 7 g, Sugars 15 g), Protein 27 g.

Tips

If you’re using frozen peas, wait to stir them in until the last minute of cooking.

Perfectly Balance Your Plate

This is a perfectly balanced plate.