Name: Mexican bean and pork soup
Prep time: 15 min
Cook time: 195 min
Total time: 210 min
Yield: 6
Ingredients: Mexican bean and shredded pork soup; 2 litre (8 cups) water; 2 litre (8 cups) chicken stock; 1 carrot (180g), chopped coarsely; 1 stalk celery (150g), trimmed, chopped coarsely; 5 clove garlic, unpeeled, bruised; 6 black peppercorns; 3 sprigs fresh oregano; 1 bay leaf; 1 kilogram piece pork neck; 1 tablespoon olive oil; 1 red onion (300g), chopped coarsely; 1 red capsicum (200g), chopped coarsely; 1 yellow capsicum (200g), chopped coarsely; 2 fresh long red chillies, sliced thinly; 2 clove garlic, crushed; 800 gram can chopped tomatoes; 1 teaspoon ground cumin; 2 tablespoon coarsely chopped fresh oregano; 420 gram can kidney beans, rinsed, drained

Mexican bean and pork soup

A chunky, smoky and delicious Mexican bean and shredded pork soup from Australian Women's Weekly. The ultimate warming dinner dish for cooler evenings.

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Serves 6

Prep

15M

Cook

3H 15M

Total

3H 30M

Ingredients

Mexican bean and shredded pork soup

2 litre (8 cups) water

2 litre (8 cups) chicken stock

1 carrot (180g), chopped coarsely

1 stalk celery (150g), trimmed, chopped coarsely

5 clove garlic, unpeeled, bruised

6 black peppercorns

3 sprigs fresh oregano

1 bay leaf

1 kilogram piece pork neck

1 tablespoon olive oil

1 red onion (300g), chopped coarsely

1 red capsicum (200g), chopped coarsely

1 yellow capsicum (200g), chopped coarsely

2 fresh long red chillies, sliced thinly

2 clove garlic, crushed

800 gram can chopped tomatoes

1 teaspoon ground cumin

2 tablespoon coarsely chopped fresh oregano

420 gram can kidney beans, rinsed, drained

Method

Mexican bean and shredded pork soup

1.Place the water and stock in large saucepan with carrot, celery, bruised garlic, peppercorns, oregano sprigs, bay leaf and pork; bring to the boil. Simmer, covered, 1 hour. Uncover; simmer 1 hour.

2.Transfer pork to medium bowl; using two forks, shred pork coarsely. Strain broth through muslin-lined sieve or colander into large heatproof bowl; discard solids.

3.Heat oil in same cleaned pan; cook onion, capsicums, chilli and crushed garlic, stirring, until vegetables soften. Return pork and broth to pan with undrained tomatoes, cumin and the chopped oregano; bring to the boil. Reduce heat; simmer, covered, 15 minutes. Add beans; simmer, covered, until soup is heated through.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Mexican bean and shredded pork soup

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