This Spanish-influenced soup is slow-cooked for tender pork with full flavour. Packed with cannelini beans for a truly satifying dinner.
Looking for more Spanish recipes?
Ingredients
Method
1.Toast chillies in a frying pan over high heat for 2 minutes on each side or until aromatic and smoky. Remove and discard stems from chillies. Place chillies in a medium heatproof bowl with the boiling water; stand for 20 minutes. Strain chillies over a jug; reserve ½ cup of the soaking liquid, discard remaining. Blend or process chillies with reserved liquid until smooth.
2.Heat oil in a 6.75 litre (27-cup) cast iron or other flameproof casserole dish or large heavy-based saucepan over medium heat. Cook pork, in batches, stirring, for 6 minutes or until browned all over; transfer each batch to a large heatproof bowl.
3.Add onion and chorizo to dish with capsicum and garlic; cook, stirring occasionally, for 5 minutes or until softened. Add marjoram, paprika, cumin and chilli paste; cook, stirring, for 2 minutes or until fragrant. Stir in tomato.
4.Return pork to dish. Add stock; bring to the boil. Reduce heat to low; cook, skimming surface occasionally to remove fat, for 2 hours or until pork is very tender. Shred meat with two forks. Add beans; simmer for 5 minutes or until heated through. Season to taste.
5.Serve half the soup topped with reserved red onion and the coriander leaves. Transfer remaining soup to an airtight container; cool, then store.
Ancho chillies are dried poblano chillies; they have a mild heat and subtle coffee flavour. Guajillo chillies are dried, large red chillies with medium heat. Both are available from spice stores, gourmet food stores and some delis, or order them online. We used a 28cm round cast iron casserole dish.
Serve with tortilla crisps or smoky tortilla crunch, and chunky guacamole, if you like.
Refrigerate soup for up to 3 days. Freeze for up to 3 months; thaw in the fridge, then reheat in a microwave.
Note
