Southwestern Pork Soup For Crock Pot Food

SOUTHWESTERN PORK AND SQUASH SOUP

Steps:

• In a large skillet, brown pork and onion in oil; drain. Transfer to a 4- or 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until meat is tender.

SLOW COOKER SOUTHWEST PORK STEW

Steps:

• Lightly grease the bowl of a slow cooker. Add all the ingredients except the cornmeal, cilantro, salt and pepper.
• Cover and cook on low for 4-6 hours, or until hot and bubbly.
• About 30 minutes before serving, stir in the cornmeal. Stir in the cilantro and season with salt and pepper, to taste, just before serving.

SOUTHWESTERN PORK SOUP (FOR CROCK POT)

Steps:

• In the bottom of a slow cooker, combine pork, onion, bell pepper, jalapeño, garlic, chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper (measuring both the salt and pepper with real measuring spoons, leveled).
• Stir to combine.
• Add broth, tomatoes, and beans, cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
• When ready to serve, test for seasonings, then ladle soup into bowls and top with avocado, some cilantro, and a squirt or two of lime juice over each serving.
• Serve with some chips and a sprinkling of cheese too if desired.

SOUTHWESTERN PULLED PORK

Steps:

• In a 3-qt. slow cooker, combine the chilies, tomato sauce, barbecue sauce, onion, chili powder, cumin and oregano. Cut pork in half; place on top of tomato sauce mixture. Cover and cook on low for 8-9 hours or until meat is tender., Remove pork. When cool enough to handle, shred meat using two forks. Return to slow cooker and heat through. Spread on tortillas; top with sour cream, lettuce and tomatoes if desired; roll up.

SOUTHWESTERN PORK SOUP

Steps:

• In 3-quart nonstick saucepan, heat oil over medium-high heat. Add pork; cook 3 to 5 minutes, stirring occasionally, until browned. Add onions, chili and garlic; cook and stir 1 minute.
• Add broth and beans. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until pork is no longer pink in center. Stir in cilantro and parsley; cook until heated through.

CROCK POT SOUTHWESTERN PUMPKIN SOUP (AKA KORMA SOUP)

Steps:

• In a hot skillet, toast the cloves, coriander seeds, and peppercorns.
• Add the ground spices to the whole ones in the skillet- the cumin, chile powders, cinnamon, garlic powder, and nutmeg, and toast the mixture over high heat, stirring occasionally, for about 3 minutes or until the spices begin to smoke.
• Remove from heat, let cool, and grind together to a powder (an electric coffee grinder works well for this); set aside.
• Pour the stock, half and half, and evaporated milk into the crock pot; stir well, cover, and turn on high.
• Put the pureed pumpkin into a large bowl, then add the maple syrup, salt, and the now-powdered spice mixture; use a whisk to incorporate the mixture well.
• Add the pumpkin mixture to the liquids in the crock pot, whisking it well to make sure there are no lumps.
• Cover and let simmer on high for 2 to 3 hours.
• Garnish servings with grated cheddar cheese and toasted cashew pieces.
• Many thanks to Michael for creating this wonderful soup! :).

SLOW-COOKER SOUTHWEST SHREDDED PORK

Steps:

• Spray 5-quart slow cooker with cooking spray. In slow cooker, mix tomatoes, beans, chiles, onions, bell pepper and taco seasoning mix. 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 meat with fork. Stir shredded pork back into mixture in slow cooker. Serve with rice; top with remaining ingredients.

SLOW COOKER SOUTHWESTERN PORK ROAST RECIPE - (4.6/5)

Steps:

• 1.Arrange pork in slow cooker. Combine remaining ingredients; pour over pork. 2.Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours or until pork is tender. Serve, if desired, with hot cooked noodles or rice.

SOUTHWESTERN BLACK BEAN SOUP (CROCK POT)

Steps:

• Place all ingredients in a Crock Pot, stir well and cover
• Cook on low heat for 8 to 10 hours
• Before serving, puree about 2 cups of the soup mixture with a potato masher and add back to the pot to make a thicker soup
• Servie with fresh cilantro, cheese and sour cream.

SLOW COOKER SOUTHWESTERN CHICKEN SOUP

Steps:

• In a large skillet, saute chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients., Cover and cook on low for 7-8 hours or until chicken and vegetables are tender. Stir before serving.

CROCK POT SOUTHWEST COUNTRY-STYLE RIBS

Steps:

• Soak dried New Mexican chiles in boiling water for 30 minutes.
• Remove chiles from water, dry off, and chop finely, discarding stem and seeds; set aside.
• Brown ribs in oil in skillet over medium heat on both sides.
• Place browned ribs in the bottom of the crock pot.
• Toast cumin seeds in a small dry skillet until just fragrant but do not burn; allow to cool.
• Stir together oregano, salt, pepper, chopped tomatoes, vinegar, chopped chiles, and toasted cumin seeds in a small bowl.
• Pour mixture over ribs in crock pot.
• Spread garlic cloves over the top of sauce.
• Cover crock pot and cook on low for 8 hours or on high for 4 hours or until ribs are done and tender.
• Serve ribs with sauce.

SOUTHWEST CROCK POT PORK TENDERLOIN

Steps:

• Place the pork tenderloin in the crock pot.
• Place the remaining ingredients on top of the pork tenderloin.
• Cook on low for approximately 8 hours.
• If the water is low before the cooking time is up, add 1/2 cup of water at a time.
• If there is water left over after cooking, drain the water.
• Shred with fork, then serve with tortillas or use as taco/burrito filling.

SLOW COOKER SOUTHWESTERN PORK ROAST

Steps:

• Put the pork roast into the slow cooker.
• Combine the remaining ingredients and pour over the pork.
• Cook on low for 8 to 10 hours or on high for 4 to 6 hours or until the pork is tender.

SOUTHWESTERN CROCK POT POT ROAST

Steps:

• Mix chili powder, onion flakes, cumin, paprika, cayenne pepper, salt, pepper and garlic together in a small bowl.
• Rub seasonings on roast on all sides.
• Places roast in crock pot.
• Sprinkle remaining seasoning on top of roast.
• Place uncooked beans around the roast.
• Pour chiles, tomatoes, soup and water over roast.
• (Do not add any more water; beans will cook in roast's own juices.)
• Cook on low for 8 to 9 hours until roast shreds easily.
• Finish shredding roast and stir to blend roast and beans.
• Serve in a bowl along with cornbread or in warm tortillas garnished with grated cheddar cheese, sour cream, guacamole and sliced jalapeños.