This soup is rather similar to my first post for the ODT (the Mexican meatball soup recipe). However, this one is a little more hearty and more soup-like.
This soup is pretty easy and cheap-as-chips to make. It requires basic cupboard staples, a carrot, some celery and some pork mince. Pork mince is slightly more expensive than beef but you can still get 500g for about $5 so it works out at around $1.50 a portion (guesstimating here!).
I really don't have much to say about this other than it is delicious and that you should definitely make it!
Spicy pork chilli soup
500g lean pork mince
1 large onion, chopped
4 cloves garlic, minced
2 carrots, diced
3 stalks of celery, diced
1 tablespoon cooking oil
2 tsp crushed chilli (you know, the stuff that comes in those convenient jars)
1 tsp cumin seeds (or ground cumin if you don't have any seeds)
1 tsp ground coriander
½ tsp smoked paprika
½ tsp dried chilli (less if you are not so much of a hot and spicy fan)
¼ tsp cloves
1 tsp oregano
400g tin chopped tomatoes
4 Tbsp tomato paste
2½ cups chicken stock
salt and pepper to taste
Sauté your onions and garlic on a medium heat until translucent. Add the pork mince, breaking it up into small pieces and browning it gently.
Once browned, add the herbs and spices and leave to fry for about a minute.
Throw in the carrots and celery. Cook for a further few minutes until they have semisoftened.
Add in the tomato paste and stir to mix through.
Pour in the tomatoes and chicken stock.
Leave to simmer for 30 minutes until the broth has become less watery and is a rich red colour.
Serve with a toasted ciabatta roll and a good dollop of sour cream and enjoy on a cold winter's night.
