This easy slow-cooker version of red pozolea hearty, traditional mexican soupturns simple shredded pork and corn into a flavorful stew thats loaded with fresh toppings.
1 Package old el pasotm original taco seasoning mix
2 tablespoon Chili powder
2 teaspoon Dried oregano leaves
2 teaspoon Ground cumin
2 teaspoon Salt
1 Boneless pork shoulder
1 Carton progressotm chicken broth
1 can Muir glentm organic fire roasted crushed tomatoes, undrained
1 can Whole kernel corn, drained
Sliced radishes, shredded cabbage, diced avocado, crumbled queso fresco, chopped cilantro and lime wedges, as desired
Nutrition value
6
calories per serving
< 1 g Fat< 1 g Protein< 1 g Carbs< 1 g FiberOther
Current Totals
< 1 g Fat
< 1 g Protein
< 1 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
1 g
Protein
0 g
Fiber
1 g
Fats
Fat
0 g
Vitamins & Minerals
Calcium
18 mg
Iron
0 mg
Vitamin A
2 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
2 mcg
Vitamin B12
0 mcg
Vitamin C
2 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
6 mg
Manganese
0 mg
Phosphorus
6 mg
Selenium
0 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
