Slow Cooker Pork Enchilada Bowls

Slow Cooker Pork Enchilada Bowls

Slow Cooker Pork Enchilada Bowls

Slow Cooker Pork Enchilada Bowls

Diets

  • Gluten free

Ingredients

  • Meat

    • 2 lb Pork shoulder
  • Produce

    • 3 ears Corn
    • 1 tsp Garlic powder
    • 1 tsp Mexican oregano
    • 1 tsp Onion powder
    • 1 15 oz can Pinto beans
  • Canned Goods

    • 1/2 cup Chicken broth
  • Condiments

    • 1 tbsp Lime juice
    • 1 8 oz can Tomato sauce
  • Pasta & Grains

    • 3 cups Premium instant rice
  • Baking & Spices

    • 1 tbsp Ancho chili powder
    • 1 1/4 tbsp Chili powder
    • 1 tsp Cocoa powder
    • 1 tbsp Cornstarch
    • 1 tbsp Paprika
    • 1 tsp Salt
    • 1/2 tsp Sea salt
  • Oils & Vinegars

    • 5 tbsp Canola oil
  • Nuts & Seeds

    • 1 tsp Cumin
  • Bread & Baked Goods

    • 8 Corn tortillas

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Ingredients

  • 8 oz can tomato sauce
  • 1/2 cup chicken broth
  • 1 tablespoon chili powder
  • 1 tablespoon ancho chili powder
  • 1 tablespoon paprika
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon Mexican oregano
  • 1 teaspoon cocoa powder
  • 1 teaspoon salt
  • 2-3 pound pork shoulder
  • 3 cups premium instant rice
  • 3 ears corn
  • 1 tablespoon canola oil
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon sea salt
  • 1 tablespoon lime juice
  • 8 corn tortillas
  • 1/4 cup canola oil
  • 15 oz can pinto beans

Directions

  • Whisk together tomato sauce, broth, and all seasoning
  • Place pork shoulder in slow cooker (4 - 6 quart) and pour sauce over it
  • Cover and cook on low for 8-10 hours
  • Remove pork and shred
  • Measure remaining liquid in slow cooker (it should be about 3 cups)
  • Add 3 cups rice to 3 cups of liquid (or adjust as needed)
  • Stir well, cover and return slow cooker to high heat
  • Let cook for 15 minutes or until rice is tender
  • Cut corn from cob
  • Heat oil in small skillet
  • Add corn and saute for 2-3 minutes
  • Add seasoning and lime juice and continue to saute for about 1-2 minutes or until corn is tender
  • Remove from heat
  • Cut tortillas into 1/2 inch strips
  • Toss with canola oil
  • Place in single layer on baking sheet in oven preheated to 375 degrees
  • Bake for 10-15 minutes (turning once) until crispy
  • Heat according to package directions
  • Add rice to bowls, top with pork, corn, beans and tortilla strips for serving
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Slow Cooker Pork Enchilada Bowls

  • Meat

    • 2 lb Pork shoulder
  • Produce

    • 3 ears Corn
    • 1 tsp Garlic powder
    • 1 tsp Mexican oregano
    • 1 tsp Onion powder
    • 1 15 oz can Pinto beans
  • Canned Goods

    • 1/2 cup Chicken broth
  • Condiments

    • 1 tbsp Lime juice
    • 1 8 oz can Tomato sauce
  • Pasta & Grains

    • 3 cups Premium instant rice
  • Baking & Spices

    • 1 tbsp Ancho chili powder
    • 1 1/4 tbsp Chili powder
    • 1 tsp Cocoa powder
    • 1 tbsp Cornstarch
    • 1 tbsp Paprika
    • 1 tsp Salt
    • 1/2 tsp Sea salt
  • Oils & Vinegars

    • 5 tbsp Canola oil
  • Nuts & Seeds

    • 1 tsp Cumin
  • Bread & Baked Goods

    • 8 Corn tortillas

The first person this recipe

garnishedplate.com

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Found on garnishedplate.com