Wednesday, April 8, 2009
I love visiting New Mexico and love the food there. This is my rendition of green chili soup. We like it with fry bread or flour tortillas. This is a soup you can start in the morning in a Crock Pot and have dinner waiting for you when you get home. It really gets better the next day. Raven likes it on flour tortillas as a taco of sorts. Either way it is good! That is What's Cookin today on Beaty's Creek.
1 pork roast with some visible fat
4 cans Rotel
2 cans green chilies
Salt ane Pepper- to taste
Place roast in a crock pot or soup pot, pour Rotel, chilies and enough water to cover roast by 3 inches. You may have to add more water when using a soup pot as the soup cooks throughout the day. I salt and pepper my soup pretty heavy, meaning I use about 1/8 cup salt and 1/8 cup pepper, but it is really up to your taste. Cook all day on high in a crock pot or on medium on your stove top. Serve with fry bread or tortillas.