Spicy Mexican soup

Spicy Mexican soup

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With fiery flavours and tender pork, this hearty Mexican soup is the perfect winter warmer.

The ingredient of Spicy Mexican soup

  1. 2 long dried red chillies
  2. 2 garlic cloves, crushed
  3. 1 tablespoon Mexican chilli powder
  4. 1 teaspoon ground cumin
  5. 1/2 teaspoon sea salt flakes
  6. 1 large brown onion, chopped
  7. 2 1/2 tablespoons vegetable oil
  8. 1kg-piece boneless pork shoulder, rind removed, trimmed
  9. 1.25L (5 cups) Massel chicken style liquid stock
  10. 1 teaspoon dried oregano leaves
  11. 1 dried bay leaf
  12. 2 corncobs, kernels removed
  13. Shredded cabbage, chopped, to serve
  14. Avocado, to serve
  15. Green shallot curls, to serve
  16. Radish, thinly sliced, to serve
  17. Fresh coriander sprigs, to serve
  18. Lime wedges, to serve

The instruction how to make Spicy Mexican soup

  1. Place chillies in a heatproof bowl. Cover with boiling water. Set aside for 20 minutes to soak. Drain, reserving 1 tbs liquid. Process chilli, reserved liquid, garlic, chilli powder, cumin, salt, one-quarter of the onion and 2 tbs oil in a food processor until a paste forms.
  2. Set an electric pressure cooker to Browning or place a stovetop pressure cooker over high heat. Heat remaining 2 tsp oil in the cooker. Cook pork, turning, for 8-10 minutes or until browned. Transfer to a plate. Set electric pressure cooker to Sautu00e9 or reduce heat to medium-high. Add remaining onion and cook, stirring often, for 2-3 minutes or until softened. Add the chilli mixture. Cook, stirring, for 1 minute or until aromatic. Add pork, stock, oregano and bay leaf. Seal the pressure cooker and cook on High pressure for 50 minutes. Turn off heat. Slowly release pressure according to the manufactureru2019s instructions. Remove pork. Coarsely shred the meat.
  3. Set electric pressure cooker to Sautu00e9 or place stovetop cooker over medium-high heat. Add pork and corn. Simmer until tender.
  4. Divide the soup among bowls. Top with cabbage, avocado, shallot, radish and coriander. Serve with lime wedges.

Nutritions of Spicy Mexican soup

fatContent: 524.605 calories
saturatedFatContent: 30 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 17 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 42 grams protein
sodiumContent:

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