SLOW-COOKER PULLED PORK STEW WITH CORN

Slow-Cooker Pulled Pork Stew with Corn image

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

Ingredients

1 can (19 oz) Old El Paso™ red enchilada sauce
1 package (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

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