Mexican Potato Soup
3 lbpork shoulder roast slow cooked(shredded, fat removed)
1 large can(s)tomato sauce
1 large can(s)pinto beans
6 largepotatoes peeled and small cubed
3/4 cany hot sauce will do
How to Make Mexican Potato Soup
- 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
- 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.
- Recipe can be changed by using a whole fryer chicken, boiled and shredded, or 3 lbs of ground chuck, browned and drained.
- Serve with warm corn tortillas