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Spicy Mexican soup
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Prep Time:
40 minutes
Cook Time:
70 minutes
Total Time:
110 minutes
Spicy, tender pork Mexican soup - a cozy winter favorite.
Ingredients:
  • 2 long dried red chillies
  • 2 garlic cloves, crushed
  • 20.00 ml Mexican chilli powder
  • 2.50 gm ground cumin
  • 1.20 gm sea salt flakes
  • 1 large brown onion, chopped
  • 46.00 gm vegetable oil
  • 1kg-piece boneless pork shoulder, rind removed, trimmed
  • 1.25L (5 cups) chicken style liquid stock
  • 1 tsp dried oregano leaves
  • 1 dried bay leaf
  • 2 corncobs, kernels removed
  • Shredded cabbage, chopped, to serve
  • Avocado, to serve
  • Green shallot curls, to serve
  • Radish, thinly sliced, to serve
  • Fresh coriander sprigs, to serve
  • Lime wedges, to serve
Instructions:
  • 1. Place chillies in a heatproof bowl and cover with boiling water. Let them soak for 20 minutes. Drain, reserving 1 tbs of liquid. 2. In a food processor, combine soaked chillies, reserved liquid, garlic, chilli powder, cumin, salt, one-quarter of the onion, and 2 tbs oil. Process until a paste forms.
  • Heat 2 tsp oil in an electric pressure cooker set to Browning or a stovetop pressure cooker over high heat. Brown pork by cooking and turning for 8-10 minutes. Transfer pork to a plate. Switch the electric pressure cooker to Sauté or adjust stovetop heat to medium-high. Sauté remaining onion for 2-3 minutes until softened. Add the chili mixture and cook for 1 minute to enhance flavors. Return pork to the cooker along with stock, oregano, and bay leaf. Seal the pressure cooker and cook on High pressure for 50 minutes. Turn off the heat and release pressure gradually. Shred the pork before serving.
  • Heat up the electric pressure cooker on Sauté mode or place a stovetop cooker over medium-high heat. Add the pork and corn and simmer until tender.
  • Ladle the soup into bowls, then generously sprinkle with cabbage, avocado, shallot, radish, and fresh coriander. Accompany with lime wedges for a vibrant burst of flavor.

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