Spicy Carnitas Soup

So you make a porketta roast for dinner.  Porketta reminds me of my childhood.  It's an EASY crockpot dinner, throw in a crockpot on low for 6-8 hours (3 lb roast) with 1/2 C of water, it's done when a fork inserted easily breaks the meat apart. 

Sliced up or shredded and eaten on a yummy hard roll.  Accept that your children eat about 2 bites and decide it's too spicy.  What do you do after being irritated?

I make soup and call it what it reminds me of...carnitas, since a lot of people haven't heard of porketta.  The chopping helps with the irritation too;)  The result...YUMMY. 

Here's what you'll need or rather what I had in the house and used to make this soup:

2 lbs shredded, cooked Porketta ~ If you have the juice from making the roast add that too
6 C Beef Broth
6 C Chicken Broth
2 Carrots diced
3 cloves Garlic minced
1 small Onion minced
1 can Diced Tomatoes with green Chilis
1 can Pinto Beans rinsed ~ or Black Beans rinsed
2 Potatoes diced ~ or 1 C Minute Rice (I chose potato this time around)
1 C frozen Corn
Handful of fresh Cilantro chopped

Heat pork, broth, carrots, garlic, onion and tomatoes until boiling.  Boil for 10 minutes or until carrots are soft.  Add beans, corn and pototoes or rice.  Cook until potato or rice is soft (about 6-10 minutes)  Turn off heat, add chopped cilantro.  Season with salt and pepper to taste and serve.