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Slow-Cooker Pulled Pork Stew with Corn
Slow-Cooker Pulled Pork Stew with Corn
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Prep Time:
20 minutes
Total Time:
9 hours 50 minutes
Transform traditional Mexican red pozole into a flavorful Slow-Cooker Pulled Pork Stew with Corn. Tender pork shoulder infused with Mexican spices, topped with fresh ingredients for a delicious twist on a classic dish.
Ingredients:
  • 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
Instructions:
  • Prepare the 5-quart slow cooker by greasing it with cooking spray. Combine enchilada sauce, taco seasoning mix, chili powder, oregano, cumin, and salt in the cooker. Place the pork shoulder in the cooker and coat it evenly with the mixture.
  • Cover the pork and let it simmer gently on Low heat for 8 to 9 hours until it's incredibly tender. Once done, take the pork out of the slow cooker. Once it's cool enough to touch, use a fork to shred the pork. Reserve 1 cup of the cooking liquid and transfer it to a large bowl. Add the shredded pork to the bowl and mix well to coat evenly.
  • After discarding cooking liquid, clean the slow cooker. Spray it with cooking spray. Add broth, tomatoes, corn, and pork. Cover and cook on High heat for 1 hour 30 minutes to 2 hours 30 minutes until hot. Serve with the rest of the ingredients.

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