Mexican Roasted Vegetable Soup


It snowed in Colorado today, on September 12. Time to make some hearty, warm up your soul soup. I like to roast the vegetables before adding them at the end to add another layer of flavor.

Mexican Roasted Vegetable Soup


  • 3-4 pound boneless pork shoulder
  • 2 russet potatoes, medium dice
  • 1 large yellow onion, medium dice
  • 6 cups low sodium chicken broth
  • salt and pepper
  • 3 Tbsp chili powder
  • 2 tsp cumin
  • 3 cloves garlic, minced
  • 5 roma tomatoes, halved and seeds removed
  • 3 hatch chiles
  • 3 jalapenos
  • 2 yellow squash
  • 2 zucchini
  • handful green beans
  • 2 ears of corn


  1. Season pork shoulder with salt, pepper, and some of the chili powder.
  2. Brown on all sides.
  3. Put in your slow cooker.
  4. Add potatoes, onions, chicken broth, chili powder, cumin, and garlic.
  5. Cook on low for 6 hours.
  6. Chop the remaining vegetables appropriately for size.
  7. Toss with olive oil, salt, and pepper.
  8. Roast on grill or under broiler until slightly charred.
  9. Cut kernels of corn from cob.
  10. Remove skin from chiles and roughly chop.
  11. Add to slow cooker.
  12. Remove pork shoulder from slow cooker.
  13. Remove as much fat as you can.
  14. Break up into smaller pieces.
  15. Return to slow cooker.
  16. Cook an additional 2 hours.
  17. Spoon into bowls and serve with your favorite add ons.
  18. Tortillas, sliced avocado, cilantro, sour cream, etc.

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