This easy slow-cooker version of red pozole-a hearty, traditional Mexican soup-turns simple shredded pork and corn into a flavorful stew that's loaded with fresh toppings.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h50m
Yield 12
Number Of Ingredients 11
Steps:
- Spray 5-quart slow cooker with cooking spray. Mix enchilada sauce, taco seasoning mix, chili powder, oregano, cumin and salt in cooker. Add pork shoulder; turn to coat.
- Cover; cook on Low heat setting 8 to 9 hours or until very tender. Remove pork from slow cooker; when cool enough to handle, shred pork with fork. Remove 1 cup cooking liquid; place in large bowl. Add shredded pork to bowl; toss to coat.
- Meanwhile, discard remaining cooking liquid; wipe out slow cooker. Spray slow cooker with cooking spray. Add broth, tomatoes and corn; stir in pork. Cover; cook on High heat setting 1 hour 30 minutes to 2 hours 30 minutes or until hot. Serve with remaining ingredients.
Nutrition Facts : Calories 290, Carbohydrate 14 g, Cholesterol 75 mg, Fat 2, Fiber 1 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 5 g, TransFat 0 g
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