INGREDIENTS
1
Pork shoulder (3 to 4 lb), boneless
1 can
Corn, whole kernel
1 can
Muir glen tomatoes, organic fire-roasted
2 tsp
Oregano, dried leaves
1
Radishes
1
carton Progresso chicken broth
2 tbsp
Chili powder
1
package Old El Paso™ original taco seasoning mix
2 tsp
Salt
2 tsp
Cumin, ground
1 can
Old El Paso™ red enchilada sauce