Pork Chili Verde with Summer Squash

As the weather cools off, take comfort in a tangy pork stew. It tastes like it’s been simmering away all day—but it’s actually quick to heat and eat. Dig in with tortilla chips.

What You Get

Summer squash

Cilantro

Slow-roasted pork shoulder

Pork broth

Roasted tomatillo salsa

Tortilla chips

Queso fresco

What You’ll Need

Salt

Makes 3 servings

Active Time: 10 minutes 

Total Time: 20 minutes 

Step 1

Dice or slice the squash. Pick a handful of cilantro leaves and toss the stems.

Step 2

In a large pot, combine the pork, broth, and the roasted tomatillo salsa. Bring to a simmer and adjust the heat to maintain. Add the squash to the pot and simmer until almost tender, about 3 minutes. Season with salt to taste.

Step 3

Ladle the stew into bowls. Top with the tortilla chips, queso fresco, and cilantro leaves and serve warm.

Contains: milk.