Tortilla Soup with Pork & Squash

While I was waiting for Violet to get some lab work done the other day, I stumbled onto this recipe in the Sept. 2012 issue of "Real Simple." Since I've had a butternut squash on my counter screaming to be used for a while, I made it tonight. It was super delicious--for once, Violet couldn't get enough of it. Definitely different from other tortilla soups I've had, but very very yummy. Also a good addition to the lineup because it's a crockpot recipe. It has a long enough cooking time that you truly can put this one in early in the day and then not do anything with it until dinner.

*Just a few notes before I get to the recipe: I used about 1 pound of meat and it was PLENTY! Seriously, I don't think this recipe could even support the amount of meat they are calling for. It would be overwhelming. I didn't use the jalapeno because I didn't have one on hand; I'm sure it's yummy. You can make the tortilla strips in advance and store them for a few hours in an airtight container--or just go with store-bought tortilla chips and you'll be fine. I also added a few shakes of cumin to the soup and it was absolutely necessary and yummy in my opinion. Also added grated cheese to the final bowls.

Tortilla Soup with Pork & Squash

• *1  2 1/2- to 3-pound boneless pork shoulder or butt, trimmed and cut in half
• 1  small butternut squash (about 1 1/2 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
• *cumin
• 4  6-inch corn tortillas, cut into 1/2-inch-wide strips
• 1  tablespoon  canola oil
• *grated cheese, for serving
•  cilantro sprigs, and lime wedges, for serving

Directions

1. 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).
2. 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.
3. 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, cilantro, and lime wedges.