Threw this in the slow cooker with a pork tenderloin. Added some chicken broth to make enough sauce. The pork was shreddable by the time it was cooked. This was SO GOOD! As in, lick the plate good! I also threw in a can of black beans. Served it over mashed potatoes, although I thought about serving it over baked potatoes. The sauce isn't too Mexican, it just made a very richly flavored sauce for the pork.

Reviewed On: Oct. 17, 2009

Quick and easy - yum! I served it on buns. And froze some, which I later mixed with a can of black beans and served over rice. Definitely use good bbq sauce though - poor quality sauce would kill this recipe.

Reviewed On: Apr. 19, 2009

Delicious!! I have to admit (I know some people hate it when people change the recipe, but whatever) that I changed the recipe some. I had a leftover butternut squash/leek/tofu gratin that I needed to use up. But basically I stuck to the original recipe EXCEPT for using sweet potatoes instead of regular potatoes. It was quite possibly one of the best soups I've ever eaten. The spices are spot on.

Reviewed On: Jan. 1, 2009