Tortilla Soup with Pork and Squash

Photo by Anna Williams

adapted from Real Simple Magazine, September 2012

via Katy Lonergan

serves 6

2½ to 3-pound boneless pork shoulder or butt, trimmed and cut in half

2 small butternut squash (about 2 pounds) – peeled, seeded, and cut into ½-inch pieces

1 28-ounce can diced tomatoes

1 jalapeno pepper, seeded and chopped

4 cloves garlic, chopped

1½ tablespoon chili powder

Kosher salt

4 6-inch corn tortillas, cut into ½-inch-wide strips

1 tablespoon canola oil

Sliced radishes, cilantro sprigs, sliced avocado and lime wedges for serving

In a 4- to 6-quart slow cooker, combine the pork, squash, tomatoes (and their juices), jalapeno, garlic, chili powder, 4 cups water, and 1 ¼ teaspoon 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.

Fifteen minutes before serving, heat oven to 450° F. On a rimmed baking sheet, toss the tortillas with the oil and 1/8 teaspoon of salt. Bake, tossing once, until crispy, 8 to 10 minutes.

Transfer pork to a medium bowl and, using 2 forks, shred the meat and return to the slow cooker. Serve the soup with the tortilla strips, radishes, cilantro, sliced avocado, and lime wedges.

If you don’t have a slow cooker, you can also use a Dutch oven and bake at 225° F for 6 - 7 hours, and the pork will be fall-off-the-bone tender. Won ton strips may be substituted for corn tortillas.

Nice recipe!