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