Best Southwestern Pork Soup For Crock Pot Recipes

SLOW COOKED SOUTHWESTERN PORK STEW

Slow Cooked Southwestern Pork Stew image

Make and share this Slow Cooked Southwestern Pork Stew recipe from Food.com.

Provided by Audrey M

Categories Stew

Time 10h15m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 medium chopped onion
3 cloves finely chopped garlic
2 lbs boneless pork top loin, cut into 1 inch pieces
1/4 cup cornmeal
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
15 ounces chili beans, in sauce undrained
14 1/2 ounces diced tomatoes with green chilies, undrained
1 cup chicken broth
2 cups frozen whole kernel corn, thawed

Steps:

Place chopped onion and garlic in the bottom of slow cooker.
Top with pork.
Mix cornmeal, cumin, oregano and salt; sprinkle over pork and mix well.
Next, add beans, tomatoes and broth; mix well.
Cook on low for 8 to 10 hours or until pork is tender.
A half hour before serving, add corn and cook on high.

Nutrition Facts : Calories 313.7, Fat 7.7, SaturatedFat 2.5, Cholesterol 64.6, Sodium 706.1, Carbohydrate 30.2, Fiber 4.4, Sugar 0.7, Protein 31.8

SLOW-COOKER SOUTHWESTERN PORK STEW

Slow-Cooker Southwestern Pork Stew image

With cornmeal, cumin and chili beans, the Mexican flavor in this hearty pork stew shines through.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h50m

Yield 6

Number Of Ingredients 11

Ingredients

1 medium onion, chopped (1/2 cup)
3 large cloves garlic, finely chopped
2 lb boneless pork shoulder, trimmed of fat, cut into 1 1/2-inch pieces
1/4 cup cornmeal
2 teaspoons ground cumin
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1 can (15 to 16 oz) chili beans in sauce, undrained
1 can (14.5 oz) diced tomatoes with mild green chilies, undrained
1 cup Progresso™ chicken broth (from 32-oz carton)
2 cups frozen whole kernel corn (from 1-lb bag)

Steps:

In 3 1/2- to 4-quart slow cooker, place onion and garlic. Top with pork. In small bowl, mix cornmeal, cumin, oregano and salt; sprinkle over pork and mix well. Add beans, tomatoes and broth; mix well.
Cover; cook on Low heat setting 8 to 10 hours.
Stir in corn. Cover; cook on Low heat setting about 30 minutes or until corn is tender.

Nutrition Facts : Calories 460, Carbohydrate 31 g, Cholesterol 95 mg, Fat 1/2, Fiber 6 g, Protein 40 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 6 g, TransFat 0 g

SOUTHWESTERN PORK SOUP

Southwestern Pork Soup image

A simple broth-based soup is packed with pork, beans and just the right amount of spice.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 5

Number Of Ingredients 9

Ingredients

2 teaspoons vegetable oil
1 lb pork boneless loin, trimmed of fat, cut into 1/2-inch cubes
4 medium green onions, sliced (1/4 cup)
1 small jalapeño chili, seeded, finely chopped
1 clove garlic, finely chopped
1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
2 cans (15 to 16 oz each) great northern beans, rinsed, drained
1/2 cup loosely packed chopped fresh cilantro
1/4 cup loosely packed chopped fresh parsley

Steps:

In 3-quart nonstick saucepan, heat oil over medium-high heat. Add pork; cook 3 to 5 minutes, stirring occasionally, until browned. Add onions, chili and garlic; cook and stir 1 minute.
Add broth and beans. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until pork is no longer pink in center. Stir in cilantro and parsley; cook until heated through.

Nutrition Facts : Calories 400, Carbohydrate 45 g, Cholesterol 60 mg, Fat 1/2, Fiber 11 g, Protein 40 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 1 g, TransFat 0 g

SOUTHWESTERN PORK AND SQUASH SOUP

Southwestern Pork and Squash Soup image

I adapted a pork and squash stew recipe, using tomatoes and Southwestern-style seasonings. My husband and sons loved it, and the leftovers were even better the next day! Try it with fresh corn muffins. -Molly Newman, Portland, Oregon

Provided by Taste of Home

Categories Dinner

Time 4h20m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 12

Ingredients

1 pound pork tenderloin, cut into 1-inch cubes
1 medium onion, chopped
1 tablespoon canola oil
3 cups reduced-sodium chicken broth
1 medium butternut squash, peeled and cubed
2 medium carrots, sliced
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt

Steps:

In a large skillet, brown pork and onion in oil; drain. Transfer to a 4- or 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until meat is tender.

Nutrition Facts : Calories 220 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 708mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 7g fiber), Protein 19g protein. Diabetic Exchanges