This is a delicious Mexican dish with plenty of flavor. Top with fresh tomatoes, avocado slices and cilantro. You can prepare the soup ahead of time and keep warm in the crock pot for a later meal.
Prep Time:15 minutes |
Cook Time:25 minutes |
Ready In:40 minutes |
Ingredients:
- 2 lbs pork shoulder roast (cut into ½ inch cubes)
- 2 tablespoon(s) coconut oil
- 1 yellow onion (diced)
- 4 garlic cloves (minced)
- 1 tablespoon(s) cumin
- 1/2 teaspoon(s) smoked paprika
- 1/2 teaspoon(s) black pepper
- 2 cup(s) chicken stock
- 1 jar green tomatillo sauce ((use 1/4-1/2 cup))
- cilantro (chopped)
- avocado (sliced)
Instructions:
Heat coconut oil in large pot over medium-high heat. Add the cut up pork and sauté until pork pieces begin to brown. Add the diced onion and garlic, sautéing 3-4 minutes. Add the cumin, paprika and black pepper. Stir well. Add the chicken stock and tomatillo salsa to taste. Stir, cover, and simmer for 20 minutes.
Ladle into bowls, top with cilantro and avocado slices.
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