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When you're ready to take your dinners from boring to amazing, these Slow Cooker Pork Enchilada Bowls will make it easy!
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Slow Cooker Pork Enchilada Bowls

When you're ready to take your dinners from boring to amazing, these Slow Cooker Pork Enchilada Bowls will make it easy!
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6
Calories 607kcal

Ingredients

For Pork:

  • 8 oz can tomato sauce
  • ½ 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

For rice:

  • 3 cups premium instant rice

For corn:

  • 3 ears corn
  • 1 tablespoon canola oil
  • ½ teaspoon chili powder
  • ½ teaspoon sea salt
  • 1 tablespoon lime juice
  • !For tortillas:
  • 8 corn tortillas
  • ¼ cup canola oil

Beans:

  • 15 oz can pinto beans

Instructions

For pork:

  • 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

For rice:

  • 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

For corn:

  • 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

For tortillas:

  • Cut tortillas into ½ 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

Beans:

  • Heat according to package directions

To serve:

  • Add rice to bowls, top with pork, corn, beans and tortilla strips for serving

Nutrition

Calories: 607kcal | Carbohydrates: 76g | Protein: 29g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 1186mg | Potassium: 939mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1665IU | Vitamin C: 9.1mg | Calcium: 109mg | Iron: 7mg