Slow-Cooker Tortilla Soup With Pork and Squash

Tortilla Soup With Pork and Squash
Anna Williams
The pork simmers slowly in a mixture of tomatoes, garlic, and chili powder until it’s fork-tender.

Get the recipe for Tortilla Soup With Pork and Squash.
Serves 6
preparation
15
minutes
cooking
495
minutes

Ingredients

1
2 1/2- to 3-pound boneless pork shoulder or butt, trimmed and cut in half
1
small butternut squash (about 1 1/2 pounds)—peeled, seeded, and cut into 1-inch pieces
1
14.5-ounce can diced tomatoes
1
jalapeño pepper, seeded and chopped
2
cloves garlic, chopped
1
tablespoon
chili powder
kosher salt
4
6-inch corn tortillas, cut into 1/2-inch-wide strips
1
tablespoon
canola oil
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.

 

Sarah Copeland
September 2012

Nutritional Information

  • Per Serving
  • Calories 513
  • 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
What does this mean? See Nutrition 101.