- 6 green onions, trimmed
- 1 bunch cilantro
- Kitchen string
- 2 1/2 pounds boneless pork shoulder roast
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 garlic cloves
- 1 (10-oz.) can mild red enchilada sauce
- 2 medium-size baking potatoes, peeled and diced
- 10 (5 1/2-inch) soft taco-size corn tortillas
- 2 (11-oz.) cans yellow corn with red and green bell peppers
- Salt to taste
- Toppings: lemon wedges, diced radishes, diced onion, shredded cabbage
How to Make It
Tie green onions and cilantro together with kitchen string. Trim and discard fat from pork, and cut pork into 1/4-inch pieces. Season with salt and pepper.
Cook pork, in 3 batches, in a large Dutch oven over medium-high heat 5 to 7 minutes or until browned. Bring pork, garlic, and 6 cups water to a boil; skim fat, and discard. Cover, reduce heat to low, and simmer 30 minutes or until meat is tender. Stir in onion-and-cilantro bundle, enchilada sauce, and potatoes. Bring to a boil over medium-high heat; reduce heat to low, and simmer 20 minutes or just until potatoes are tender.
Meanwhile, heat tortillas, 1 at a time, in a hot nonstick skillet over medium-high heat 20 to 30 seconds on each side. Wrap tortillas in a towel to keep warm.
Remove and discard onion-and-cilantro bundle. Increase heat to medium. Stir in corn, and cook, uncovered, stirring occasionally, 8 to 10 minutes or until thoroughly heated. Season with salt to taste.
Serve soup with desired toppings and warm tortillas.
Note: Store any leftovers in an airtight container in the refrigerator up to 2 days. When reheating, add water or canned broth to reach desired consistency.