22 oz regular corn yellow with red and green bell peppers canned
50 2-inch taco-size corn tortillas soft
10 oz mild enchilada sauce red canned
3 garlic cloves
6 green onions trimmed
25 servings toppings: lemon wedges diced shredded
1 teaspoon pepper
2.5 pounds pork shoulder roast boneless
1 teaspoon salt
25 servings salt to taste
25 servings kitchen string
Equipment
frying pan
dutch oven
kitchen twine
Directions
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.
