Carnitas Soup

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  6 cup Low Sodium Chicken Broth
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  1 lbs Potato, Yukon Gold
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  3 cup Pork Carnitas
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  32 oz Salsa Verde, Prepared, Store-Bought
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  2 tsp Cumin, Ground

Instructions

1. 1# Stovetop Method
2. 2Dice the Yukon Gold potatoes into ½-inch cubes and set aside.
3. 3Pour the chicken broth into a large stockpot and bring to a boil over medium-high heat (about 3–5 minutes).
4. 4Add the diced potatoes, pork carnitas, salsa verde, and ground cumin to the boiling broth; stir to combine.
5. 5Return to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 10–15 minutes until the potatoes are fork-tender and easily pierced.
6. 6Taste and season with salt and pepper as needed.
7. 7Divide the soup evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
8. 8Serve warm, reheating gently over medium heat or in the microwave until steaming.
9. 9# Slow Cooker Method
10. 10Dice the Yukon Gold potatoes into ½-inch cubes.
11. 11Add the chicken broth, diced potatoes, pork carnitas, salsa verde, and ground cumin to the slow cooker and stir to combine.
12. 12Cover and cook on low for 6–8 hours (or on high for 3–4 hours) until the potatoes are completely fork-tender.
13. 13Taste and season with salt and pepper as needed.
14. 14Divide the soup evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
15. 15Serve warm, reheating gently over medium heat or in the microwave until steaming.
16. 16# Instant Pot Method
17. 17Dice the Yukon Gold potatoes into ½-inch cubes.
18. 18Add the chicken broth, diced potatoes, pork carnitas, salsa verde, and ground cumin to the Instant Pot and stir to combine.
19. 19Close the lid securely, set the vent to "Sealing," and press the Manual button. Adjust the +/− buttons until the timer reads 8 minutes on high pressure.
20. 20Once cooking completes, carefully switch the vent to "Venting" for quick release and wait until all steam has released and the valve drops completely.
21. 21Carefully remove the lid and taste. Season with salt and pepper as needed.
22. 22Divide the soup evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
23. 23Serve warm, reheating gently over medium heat or