15 servings (serving size: 1 cup)

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Arrange chicken and pork roast on a jelly-roll pan coated with cooking spray. Bake at 375° for 35 minutes or until done. Remove chicken and pork roast from pan; cool. Shred meat with 2 forks.

Step 3

Heat oil over medium-high heat in a large Dutch oven coated with cooking spray. Add onion and next 4 ingredients; sauté 8 minutes or until tender. Stir in shredded meat, tomato, and next 9 ingredients. Bring to a boil; cover, reduce heat, and simmer, 45 minutes. Stir in parsley.

Oxmoor House Healthy Eating Collection

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