Prep Time
20 Mins
Cook Time
40 Mins
Yield
Makes 12 cups

How to Make It

Step 1

Bring potatoes and broth to a boil in a Dutch oven over medium-high heat; stir in pepper. Reduce heat to medium; boil 5 minutes. Stir in tomatoes and remaining ingredients; reduce heat to medium-low, and cook, covered, 30 minutes or until heated.

Step 2

*1 (18-ounce) container refrigerated shredded pork barbecue may be substituted.

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