Ingredients
1 1/4 pounds pork tenderloin, cut into big chunks. (Must be white meat.)
6-8 Medium to Large Russett potatoes, pre-cooked in a microwave on “baked potatoes” setting, peeled, and coarse chopped.
1 cleaned and coarse chopped green pepper.
1 cleaned and coarse chopped sweet onion.
3 cups of water.
2 tsp. of oregano.
2 1/2 tsp. of garlic powder.
1 tsp. of Rosemary.
1/2 tsp. of ground, black pepper.
2 1/4 tsp. of salt.
2 tsp. of sugar or a teaspoon or to taste from a small can of tomato paste.
32 ounce (large can) of chopped, ripe tomatoes.
3 tablespoons of olive oil.
Preparation
If you want soup with mashed potato thickness put all the ingredients in a large soup pot with a lid, otherwise, retain microwave baked potato chunks for last. Heat it on medium on the stove top. Cook it just below medium for about an hour and a half. Check the meat and make sure it is tender with a cooking spoon. If not cook it a little longer. If added at start, potatoes will fall apart and make a thick broth with the juices from the pork, like mashed potatoes. When the pork is very tender and thoroughly cooked, add baked potato chunks if not already in soup at start, cook a little, and conduct the final seasoning (with spoonfuls of tomato paste or sugar, etc., to taste).
