Slow Cooker Pulled Pork Stew With Corn Recipe

Ingredients

1

can (19 oz) Old El Paso™ red enchilada sauce

1

package (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

Preparation

Spray 5-quart slow cooker with cooking spray. Mix enchilada sauce, taco seasoning mix, chili powder, oregano, cumin and salt in cooker. Add pork shoulder; turn to coat.

Cover; cook on Low heat setting 8 to 9 hours or until very tender. Remove pork from slow cooker; when cool enough to handle, shred pork with fork. Remove 1 cup cooking liquid; place in large bowl. Add shredded pork to bowl; toss to coat.

Meanwhile, discard remaining cooking liquid; wipe out slow cooker. Spray slow cooker with cooking spray. Add broth, tomatoes and corn; stir in pork. Cover; cook on High heat setting 1 hour 30 minutes to 2 hours 30 minutes or until hot. Serve with remaining ingredients.

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