Ingredients
6cupschicken stock
1lbYukon gold potatoesdiced
4cupscarnitas
32ozsalsa verdestore-bought or homemade
2tspground cumin
pepperjack cheesegrated
fresh arugula
fresh cilantrochopped
avocadosliced
jalapeñosor serranos, sliced
Preparation
Add chicken stock, potatoes, carnitas, salsa verde and cumin to a large stockpot, and stir to combine.
Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 10 minutes or until the potatoes are fork-tender.
Taste and season with salt and pepper, if needed. Serve warm with desired toppings.
