INGREDIENTS
2
lbs Pork shoulder
2 14.5 ounce cans
Cannellini beans
2 cups
Escarole or kale
3 cloves
Garlic
1 14.5 ounce can
Tomatoes, low-sodium
1 cup
Chicken stock, low sodium
1 tbsp
Chili powder
1/2 tsp
Kosher or sea salt
1/2 tsp
Red pepper flakes
1/2 cup
Pepitas