Slow-Cooker Tortilla Soup With Pork & Squash

Slow-Cooker Tortilla Soup With Pork & Squash

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  • Prep Time


  • Total Time


  • Servings



  • 2½ - 3

    pound boneless pork shoulder or butt, trimmed and cut in half

  • 1

    small butternut squash (about 1½ 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 ½-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.


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