Mexican Potato Soup

Anne Vest

By
@AnneVest

A family favorite. If you like it more hot or less spicy adjust your hot sauce to taste. Enjoy!

Rating:
★★★★★ 1 vote
Comments:
Serves:
8-10
Prep:
1 Hr 30 Min
Cook:
10 Hr
Method:
Slow Cooker Crock Pot

Ingredients

3 lb
pork shoulder roast slow cooked(shredded, fat removed)
1 large can(s)
tomato sauce
1 large can(s)
pinto beans
6 large
potatoes peeled and small cubed
3/4 c
any hot sauce will do
10 c
water
1 tsp
salt

Step-By-Step

1In a slow cooker or crock pot cook your pork roast for apx 10 hrs add a bay leaf and salt and pepper to add flavor and tenderness. When roast is done remove from crock to a cutting board and proceed to shred ( omitting the fat) into a 5 qt. stock pot or a large soup pan
2Add remaing ingredients and bring to a boil while constantly stirring, cover and simmer on low for 1hour or until potato cubes are fork tender.
3Recipe can be changed by using a whole fryer chicken, boiled and shredded, or 3 lbs of ground chuck, browned and drained.
4Serve with warm corn tortillas

About this Recipe

Course/Dish: Bean Soups, Other Soups
Main Ingredient: Pork
Regional Style: Mexican
Other Tag: Healthy