Mexican Potato Soup

Anne Vest


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


★★★★★ 1 vote

1 Hr 30 Min
10 Hr
Slow Cooker Crock Pot


  • 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
  • 1 tsp

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

Printable Recipe Card

About Mexican Potato Soup

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

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