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!


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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

Directions Step-By-Step

1
In 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
2
Add remaing ingredients and bring to a boil while constantly stirring, cover and simmer on low for 1hour or until potato cubes are fork tender.
3
Recipe can be changed by using a whole fryer chicken, boiled and shredded, or 3 lbs of ground chuck, browned and drained.
4
Serve with warm corn tortillas

About this Recipe

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