mexican potato soup

Name: Mexican Potato Soup
Prep time: 1 h 30 min
Cook time: 10 h
Yield: 8
Cuisine: Mexican
Ingredients: 3 pound(s) 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 cup(s) any hot sauce will do; 10 cup(s) water; 1 teaspoon(s) salt

(1 RATING)

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Anne Vest

Muncie, IN

Updated on Apr 25, 2012

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

Rate

prep time 1 Hr 30 Min

cook time 10 Hr

method Slow Cooker Crock Pot

yield 8-10 serving(s)

Ingredients

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

How To Make mexican potato soup

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

Step 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.
Step 3

Recipe can be changed by using a whole fryer chicken, boiled and shredded, or 3 lbs of ground chuck, browned and drained.
Step 4

Serve with warm corn tortillas
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