mexican potato soup

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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