2 cups cubed 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 Shanna's Green
Sauce Tomatillo& Salsa Verde Sauces
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1 can (14 1/2 oz) chicken broth
1 cup crumbled 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.
To taste; picante or other sauce
Success has nothing to do with what you gain in life or
accomplish for yourself. It's what you do for others.
- Danny Thomas