Ingredients

The following ingredients have 4 Servings
  • 1 carton (32 oz) Progresso™ chicken broth
  • 2 cups diced ham steak (11 oz)
  • 8 cloves garlic, finely chopped
  • 1/4 cup yellow mustard
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon dried oregano leaves
  • 1 tablespoon vegetable oil
  • 2 lb boneless pork shoulder, cut in half and trimmed
  • 2 cups diced onions
  • 1 can (11 oz) refrigerated Pillsbury™ Original French Bread
  • 2 cups shredded Swiss cheese (8 oz)
  • 1/2 cup finely chopped dill pickles

Instruction

  • Spray 5-quart slow cooker with cooking spray. Add broth, ham, garlic, mustard, cumin, salt, pepper and oregano to slow cooker; stir to combine.
  • In 12-inch skillet, heat oil over medium heat. Add pork; cook 4 to 5 minutes on first side, until browned; turn and cook 4 to 5 minutes longer on second side, until browned. Transfer to mixture in slow cooker.
  • Add onions to drippings in skillet; cook over medium heat 5 to 7 minutes, stirring occasionally, until softened and beginning to brown. Stir into mixture in slow cooker.
  • Cover and cook 7 to 8 hours on Low heat setting or until pork is tender. Transfer pork to cutting board; cool about 10 minutes or until cool enough to handle. Shred and chop pork into bite-size pieces, discarding fat and cartilage. Stir back into soup.
  • Meanwhile, about 45 minutes before soup is finished cooking, heat oven to 350°F. Spray cookie sheet with cooking spray; place French loaf on cookie sheet, and make 4 large diagonal cuts with serrated knife. Bake 26 to 30 minutes or until browned and cooked through. Cool 5 minutes, then cut in 1/2-inch slices (about 24). Place slices in even layer on same cookie sheet. Sprinkle evenly with 1 cup of the cheese. Bake 4 to 6 minutes or until cheese is melted.
  • Top soup with remaining 1 cup cheese and the pickles; serve with cheesy bread.