Step 1

Add the oil and butter to a large heavy bottomed saucepan or dutch oven and set over medium heat. When the butter has melted, add the diced onion and red pepper. Cook until softened, stirring frequently, about 5 minutes.

Step 2

Add the garlic, cumin, oregano, paprika, cayenne, salt and pepper to the vegetables and cook, stirring constantly, for 1 minute longer.

Step 3

Sprinkle in the flour and cook, stirring constantly, for 1 - 2 minutes.

Step 4

Pour the broth in slowly, stirring constantly to prevent lumps from forming. Start by adding 4 cups of broth then add as much more as you like to achieve the consistency you desire. Add less broth for a thick soup or add more broth for a brothy soup. Turn up the heat to medium-high and bring to a boil.

Step 5

Add the potatoes and turn down the heat to medium-low. Let the potatoes simmer gently until they are fork tender, about 10 minutes.

Step 6

Remove the saucepan from the heat. Ladle about 1 cup of liquid from the soup pot into a bowl. Slowly stir in the sour cream until completely incorporated. Stir back into the soup pot.

Step 7

Add the cheese, and stir until melted and completely incorporated into the soup. Stir in the Carnitas. Set back over low heat and cook, stirring, just until the carnitas are heated through.

Step 8

Sprinkle with the chopped cilantro and serve.