Slow-Cooker Tortilla Soup With Pork and Squash
Serves 6| Hands-On Time: | Total Time:
- 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
- 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).
- 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.
- 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.
- Per Serving
- Calories 513
- Fat 25g
- Sat Fat 8g
- Cholesterol 163mg
- Sodium 731mg
- Protein 47g
- Carbohydrate 24g
- Sugar 5g
- Fiber 4g
- Iron 5mg
- Calcium 115mg
What does this mean? See Nutrition 101 .
To get more of a head start on dinner, bake the tortilla strips in the morning, when you start the soup in the slow cooker. They will keep in an airtight container at room temperature for up to 12 hours.