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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 8 |
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A colleague of mine brought this in years ago for a soup potluck lunch and I fell in love with it. I love big batches of soup to freeze (especially when I was single and just wanted to come home to a good dinner...) and this one is perfect. I've also added beans, potatoes, carrots, celery and whatever else looked like it needed to be used up. Nowadays I don't usually add the jalapenos (daughter doesn't like heat...so sad....)...but love having this to warm things up. You can make it soup-like or more stew like depending upon your preference by adding more broth. Ingredients:
2 -2 1/2 lbs pork butt or 2 -2 1/2 lbs pork shoulder |
5 -6 garlic cloves, sliced |
1 cup chicken broth |
1 onion, chopped |
28 ounces green enchilada sauce plus one can water (i use las palmas) |
19 ounces green enchilada sauce plus one can water |
2 (7 ounce) cans diced green chilies |
10 (12 ounce) jars green taco sauce (mild(i like la victoria) |
chopped jalapeno (about 1 tbsp up to 1/4 cup) |
chopped cilantro |
sour cream |
grated cheese |
Directions:
1. Place pork in crock pot with chicken broth and garlic; cook on high for 6-8 hours until fork tender.
2. Remove pork, reserve liquid and garlic cloves. Cool until easy to handle then chop into bite sized pieces.
3. Meanwhile, cool liquid to separate and discard fat.
4. Put pork, reserved liquid, and remaining ingredients back into crock pot (or on the stove) and simmer to meld flavors. (about an hour on the stove-crock pot you can leave it for hours - ).
5. Serve with tortillas and kleenex.
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