INGREDIENTS
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6 cups chicken stock
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1 pound Yukon gold potatoes, diced
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3-4 cups carnitas (made in the slow cooker or Instant Pot)
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2 cups (16 ounces) salsa verde (store-bought or homemade)
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2 teaspoons ground cumin
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optional toppings: fresh arugula, chopped fresh cilantro, sliced avocado, sliced jalapeños (or serranos) and/or grated pepperjack cheese