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Mexican pork soup (pork caldillo)

  • 0:30 Prep
  • 1:10 Cook
  • 4 Servings

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 600g pork scotch fillet steaks, trimmed, cut into 2cm pieces
  • 1 white onion, sliced
  • 3 garlic cloves, crushed
  • 35g sachet chipotle seasoning
  • 1/2 teaspoon chilli powder
  • 2 green capsicums, thickly sliced
  • 4 long green chillies
  • 3 cups Massel beef style liquid stock
  • 4 baby red potatoes, unpeeled, thickly sliced
  • 3 tomatoes, seeded, diced
  • 2 tablespoons chopped fresh coriander, plus extra sprigs to serve
  • 2 tablespoons lime juice, plus lime wedges to serve
  • 1 avocado, sliced
  • 4 tortillas, warmed

Method

  • 1
    Heat half the oil in a large saucepan over medium-high heat. Add pork. Cook, stirring occasionally, for 5 minutes or until browned. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic, seasoning and chilli powder. Cook, stirring, for 30 seconds or until fragrant. Add capsicum and green chilli. Cook, stirring, for 2 minutes.
  • 2
    Add stock and 2 cups water. Bring to a simmer. Reduce heat to medium-low. Cover. Simmer for 45 minutes or until pork is almost tender. Add potato. Cook, covered, for 10 minutes or until pork and potato are tender.
  • 3
    Meanwhile, combine tomato, coriander, lime juice and 2 teaspoons of the remaining oil in a bowl.
  • 4
    Top soup with salsa. Drizzle with the remaining oil. Top with avocado and extra coriander sprigs. Serve soup with warmed tortillas and lime wedges.

Source: taste.com.au

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