Carnitas Soup

Ingredients

• Salt
• Pepper
• Chicken stock
• Cumin
• Salsa
• Chicken

Directions

1. Pour the chicken stock into a large stockpot, then add the potatoes, carnitas, salsa verde, and cumin, and give everything a good stir. Bring it to a boil over medium-high heat, cover the pot, lower the heat to medium-low, and simmer for at least 10 minutes, until the potatoes are tender enough to pierce with a fork. Taste, then add salt and pepper if it needs them. Serve it warm with desired toppings.
2. Pour the chicken stock into a slow cooker, then add the potatoes, carnitas, salsa verde, and cumin, and stir it all together. Set it to low for 6-8 hours, or choose high for 3-4 hours. Taste, then add salt and pepper if it needs them. Serve it warm with desired toppings.
3. Pour the chicken stock into an Instant Pot pressure cooker, then add the potatoes, carnitas, salsa verde, and cumin, and stir to bring it all together. Lock the lid securely and move the vent to "Sealing". Press "Manual", then press "Pressure" until "High Pressure" lights up, and use the +/- buttons until the time reads 8 minutes. Cook. When the soup is done, very carefully turn the vent to "Venting" for quick release, and wait for all the steam to escape and the valve to drop. Take off the lid. Taste, then add salt and pepper if it needs them. Serve it warm with desired toppings.