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Mexican pork soup (pork caldillo)
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Spicy Mexican soup packed with fiber and iron, perfect for beating the winter blues.
Ingredients:
  • 36.40 gm 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 tsp chilli powder
  • 2 green capsicums, thickly sliced
  • 4 long green chillies
  • 765.00 gm beef style liquid stock
  • 4 baby red potatoes, unpeeled, thickly sliced
  • 3 tomatoes, seeded, diced
  • 40.00 ml chopped fresh coriander, plus extra sprigs to serve
  • 42.00 gm lime juice, plus lime wedges to serve
  • 1 avocado, sliced
  • 4 tortillas, warmed
Instructions:
  • In a large saucepan over medium-high heat, warm half of the oil. Add pork and cook for 5 minutes until browned. Stir in onion and cook for another 5 minutes until softened. Add garlic, seasoning, and chili powder and cook for 30 seconds until fragrant. Finally, add capsicum and green chili, cook for 2 minutes while stirring.
  • Pour in the stock and 2 cups of water and bring to a gentle simmer. Reduce heat to medium-low, cover, and let simmer for 45 minutes until the pork is almost tender. Add the potato and continue cooking, covered, for an additional 10 minutes until both the pork and potato are tender.
  • In a bowl, mix together tomato, coriander, lime juice, and 2 teaspoons of the remaining oil.
  • Garnish soup with salsa, drizzle with remaining oil, top with avocado slices and fresh coriander. Serve alongside warmed tortillas and lime wedges.

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