SLOW-COOKER PULLED PORK STEW WITH CORN - BETTYCROCKER.COM
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 Betty Crocker Kitchens
Total Time 9 hours 50 minutes
Prep Time 20 minutes
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 , CarbohydrateContent 14 g, CholesterolContent 75 mg, FatContent 2 , FiberContent 1 g, ProteinContent 21 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 1260 mg, SugarContent 5 g, TransFatContent 0 g
PORK POSOLE RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Total Time 1 hours 0 minutes
Cook Time 30 minutes
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat 3 tablespoons olive oil in a medium (11-inch) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the pork and saute for 5 to 10 minutes, until lightly browned on all sides. Transfer the pork and any liquid to a bowl and set aside. Heat 2 tablespoons oil in the pot, add the onions, and saute over medium heat for 5 minutes, stirring occasionally. Add the poblano and bell peppers and cook for 5 minutes, stirring occasionally. Add the garlic, chili powder, and oregano and cook for one minute. Return the pork and its juices to the pot.
- Add the chicken stock and salsa verde and bring to a simmer. Stir in the hominy, black beans, corn chips, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and simmer, partially covered, for 30 minutes, stirring occasionally. Add 1 teaspoon salt, depending on the saltiness of the chicken stock and the chips.
- To serve, ladle the posole into large soup bowls. Garnish with a squeeze of lime and top with avocado, scallions, radishes, tortilla chips, Cheddar, and sour cream. Serve hot.
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PORK POSOLE RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 3.3
Total Time 1 hours 0 minutes
Cuisine mexican
Reviews 3.3
Total Time 1 hours 0 minutes
Cuisine mexican
- To serve, ladle the posole into large soup bowls. Garnish with a squeeze of lime and top with avocado, scallions, radishes, tortilla chips, Cheddar, and sour cream. Serve hot.
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