mexican potato soup

★★★★★ 1
AnneVest avatar
By Anne Vest
from Muncie, IN

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

★★★★★ 1
serves 8-10
prep time 1 Hr 30 Min
cook time 10 Hr
method Slow Cooker Crock Pot

Ingredients For mexican potato soup

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

How To Make mexican potato soup

  • 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
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