Smoked Pork and Salsa Verde Soup

Here’s a four ingredient, quick and easy soup that is a nice break from traditional chili. If you have leftover smoked pork tenderloin, roast or pork chops this is a terrific way to create a new dish using up any extras. Non-smoked pork is good, too but I love the flavor of smoke here. You can buy smoked pork chops right in the store and cook extra one night to have some leftover for this soup.

Ingredients (makes 4 servings):

Soup:
1 (16 ounces) Salsa Verde
4 cups chicken or vegetable stock
3 cups cooked, smoked pork, chopped  
1 cup frozen corn-no need to thaw

Garnish (any or all-completely optional):

Sour cream
Crumbled Cotija cheese
Crumbled tortilla chips
Diced red and yellow peppers

Directions: Pour the Salsa Verde, stock, pork and corn into a large saucepan. Bring to a boil and reduce to a simmer for 45 minutes. Serve in bowls with choices for garnish. Done!