2 cups cubed HEB fully cooked pork roast, trim and discard fat
2 cups chopped zucchini (2 small)
1 can (11 oz) mexicorn, drained
1 can (7 oz) green mexican sauce
1 can (14 1/2 oz) chicken broth
1 cup crumbled HEB queso fresco, 1/2 of package (optional)
Heat a large skillet over medium-high heat.
Spray a skillet generously with non-stick cooking spray and add pork.
Brown pork for 3 minutes, stirring frequently.
Add zucchini, corn, green sauce and chicken broth; stir to combine.
Bring mixture to a boil.
Reduce heat to medium high and cook uncovered for 10-15 minutes or until squash is tender.
Serve and top with crumbled cheese
No Nutritional Information Available
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