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Soups and Stews | |
| 6 cups chicken stock 1 pound Yukon gold potatoes, diced (or beans) 3–4 cups carnitas (made in the slow cooker or Instant Pot) 2 cups (16 ounces) salsa verde (store-bought or homemade) 2 teaspoons ground cumin optional toppings: fresh arugula, chopped fresh cilantro, sliced avocado, sliced jalapeños (or serranos) and/or grated pepperjack cheese | |
| Stovetop Method: Add chicken stock, potatoes, carnitas, salsa verde and cumin to a large stockpot, and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 10 minutes or until the potatoes are fork-tender. Taste and season with salt and pepper, if needed. Serve warm with desired toppings. Slow Cooker Method: Add chicken stock, potatoes, carnitas, salsa verde and cumin to a slow cooker, and stir to combine. Cook on low for 6-8 hours, or high for 3-4 hours. Taste and season with salt and pepper, if needed. Serve warm with desired toppings. Instant Pot Method: Add chicken stock, potatoes, carnitas, salsa verde and cumin to an Instant Pot pressure cooker, and stir to combine. Close lid securely and set vent to “Sealing”. Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 8 minutes. Cook. Once the soup has cooked, very carefully turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped. Remove the lid. Taste and season with salt and pepper, if needed. Serve warm with desired toppings. | |
Excellent | |
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