u/msb2ncsu

Nailed it.

Bought a 7lb pack of spice-rubbed boneless pork chops at Costco today and smoked them to 140. Delicious meal but we have a ton of leftovers. Was thinking of making a quick chile verde or pozole with some of the leftovers. Given how lean it is I wasn’t sure how long to let it simmer in whatever soup/stew I go with. When I do a chicken soup it is just added to heat through at the end. I just worry about the pork becoming too tough if cooked too long or not absorbing any flavor if added at the end. Hoping some of y’all have done similar. I’ve done something similar with pork tenderloin and it gets very tender but the loin just seems like it would become rocks.