Pork and Sweet Potato Burrito Soup #8 in the 12 Burritos of Christmas!

OK, better late than never :-) I have committed to finishing my 12 Burritos of Christmas THIS year but I also am now sticking to a mostly paleo/primal diet. Soooo, that means some unwrapped (or non-carbed wrapped) concoctions. I hope you enjoy them! Today's recipe is based on the Pork Burrito Soup recipe from Pots & Plots but I made a several tweaks. Both versions are equally awesome imo!

Pork and Sweet Potato Burrito Soup

1 2-3 lb. boneless pork roast
1 tsp cumin
1 tsp paprika
1 tsp chili powder
1 pinch of sea salt
3-4 slices of uncured bacon, uncooked and chopped
1 large onion, chopped
1-2 cloves of garlic, smashed or minced
1 splash of tequila (optional and you can determine the definition of "splash")
1 jar (about 2 cups) salsa. I used Trader Joe's low sodium chipotle
4 cups of chicken broth, water or combo of both
2 large sweet potatoes, peeled and cut into chunks
2 cups of green beans or other favorite veggies, frozen or uncooked NOT canned

Combine cumin, paprika, chili powder and salt in a small dish. Rub all over pork roast.

Heat bacon over medium-high heat until it just starts to cook and gives off a little fat. Add roast to the pan and brown lightly on each side. (about 2-3 minutes per side)

Add onions and garlic to the pan and saute until onions start to brown and soften, about 3-5 minutes. Add the tequila splash and deglaze the pan by scarping up ant browned bits that may have gotten stuck.

Add the salsa and 1/2 broth and/or water to the pot and bring to a simmer. Cover the pan and simmer for 1 1/2 to 2 hours or until pork is tender.

Remove pork from pot and shred or cut up meat into bite-sized chunks. Return to pot and add sweet potato chunks and vegetables. Simmer over a low - medium heat, uncovered, for another 30-45 minutes or until sweet potatoes are tender.

If desired  you can garnish with plain yogurt, cilantro, diced spicy peppers, avocado and tomatoes.

Enjoy! :-)