Pulled Pork and Wild Rice Stew

1. 1

   In a 5- to 6-quart Dutch oven, heat the olive oil over medium-high heat.

2. 2

   Season the pork with 2 teaspoons salt.

3. 3

   Add the pork to the skillet and cook, turning occasionally, until golden-brown, about 15 minutes.

4. 4

   Add the chicken broth, bring to a simmer, cover and cook for 1 hour.

5. 5

   Stir in the wild rice, tomatoes and salsa and cook, stirring occasionally, until the pork is tender and the rice is cooked through, 45 minutes to 1 hour.

6. 6

   Shred the meat.

7. 7

   Stir in the scallions and sprinkle with the lemon juice.

8. 8

   Cover and let stand for 10 minutes before serving.

9. 9

   Swap it Use small new potatoes and pearl onions instead of the wild rice.

* Per serving · 4 servings · Values may vary.