Slow-Cooker Tortilla Soup With Pork and Squash

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Photo by Anna Williams
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 513 calories
    • Fat 25 g
    • Sat Fat 8 g
    • Cholesterol 163 mg
    • Sodium 731 mg
    • Protein 47 g
    • Carbohydrate 24 g
    • Sugar 5 g
    • Fiber 4 g
    • Iron 5 mg
    • Calcium 115 mg
  • September 2012

Ingredients

  1. Check 1 2 1/2- to 3-pound boneless pork shoulder or butt, trimmed and cut in half
  2. Check 1 small butternut squash (about 1 1/2 pounds)—peeled, seeded, and cut into 1-inch pieces
  3. Check 1 14.5-ounce can diced tomatoes
  4. Check 1 jalapeño pepper, seeded and chopped
  5. Check 2 cloves garlic, chopped
  6. Check 1tablespoon chili powder
  7. Check kosher salt
  8. Check 4 6-inch corn tortillas, cut into 1/2-inch-wide strips
  9. Check 1tablespoon canola oil
  10. Check sliced radishes, cilantro sprigs, and lime wedges, for serving

Directions

  1. In a 4- to 6-quart slow cooker, combine the pork, squash, tomatoes (and their juices), jalapeño, garlic, chili powder, 4 cups water, and 1¼ teaspoons salt. Cover and cook until the pork is very tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).
  2. Fifteen minutes before serving, heat oven to 450° F. On a rimmed baking sheet, toss the tortillas with the oil and ⅛ teaspoon salt. Bake, tossing once, until crispy, 8 to 10 minutes.
  3. Transfer the pork to a medium bowl and, using 2 forks, shred the meat; return it to the slow cooker. Serve the soup with the tortilla strips, radishes, cilantro, and lime wedges.