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** ADD TO YOUR NACHOS FOR AN INSTANT SOUTHERN SPIN AND EASY MENU ITEM!**

Pulled-Pork-tutorial_Layout

Ingredients:
1 can, Vanee Deluxe Pulled Pork (20418), separate broth
1 cup favourite barbecue sauce
1/2 cup brown sugar
2 tsp white vinegar

Directions:
1. Open can of Pulled Pork, separate broth into a sauce pan, and pork into hotel pan. Use a fork to separate the strands of meat in the pan. Heat pork, uncovered in preheated conventional oven at 400°F until heated through, and the tips are golden and slightly crispy – approximately 15 minutes.

2. At the meantime, bring the broth to a gentle boil and add remainder of ingredients. Blend well and reduce to two thirds.

3. Combine with pork and serve!

On sandwiches with creamy coleslaw, on pizza or flatbreads, in quesadillas, or with nachos…

2 TBSP vegetable oil
2 Cups 3/4″ Cooked Diced Chicken (34454)
1 onion, chopped
2 cloves garlic, minced
14.5 oz Chicken Broth
18.75 oz Salsa
16 oz diced tomatoes
7 oz diced green chilies
½ tsp dried oregano
½ tsp ground coriander seed
¼ tsp ground cumin
15 oz white beans
2 Cups frozen corn
salt and pepper to taste
1 lime, sliced (optional for garnish)

DIRECTIONS:
1. Heat oil, cook onion and garlic until soft.
2. Stir in Chicken Broth, salsa, tomatoes, chilies and spices. Bring to a boil, then simmer for 10 mins.
3. Add corn, Cooked Diced Chicken and beans; simmer for 5 mins. Season with salt and pepper to taste.

Serve with lime, chopped fresh cilantro, shredded Monterey Jack cheese, sour cream, diced avocados and tortilla chips.

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