Slow-Cooker Pulled Pork Stew with Corn
Family and friends will love this simple, tasty twist on a traditional Mexican dish—Red pozole, a hearty pork and hominy corn soup. For this ultra-easy take on the dish, we’ve turned the traditional soup into a flavorful Slow-Cooker Pulled Pork Stew with Corn. Slow-cooking the pork shoulder makes it melt-in-your-mouth tender while it takes on delicious Mexican-spice flavors—and fresh toppings take this easy Mexican pork stew to the next level.
Ingredient
- 1 can (19 oz) Old El Paso Mild Red Enchilada Sauce
- 1 packet (1 oz) Old El Paso Original Taco Seasoning Mix
- 2 tablespoons chili powder
- 2 teaspoons dried oregano leaves
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1 boneless pork shoulder (3 to 4 lb)
- 1 carton (32 oz) Progresso chicken broth
- 1 can (28 oz) Muir Glen organic fire-roasted crushed tomatoes, undrained
- 1 can (15.25 oz) whole kernel corn, drained
- Sliced radishes, shredded cabbage, diced avocado, crumbled queso fresco, chopped cilantro and lime wedges, as desired
Direction
- 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.
