Quick & Easy

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.
MEXICAN BEAN AND SHREDDED PORK SOUP
6
15M
3H 15M
3H 30M

Ingredients

Mexican bean and shredded pork soup

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.

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