A very easy Pork Chilli Soup Recipe lovely on cold winter days.
Serves 4
2 Tsp Olive Oil
500g Fresh Lean Pork Mince
1 Onion (Finely Chopped)
1 Celery Stick (Finely Chopped)
1 Red Bell Pepper ( Deseeded and Finely Chopped)
2-3 Garlic Cloves (Finely Chopped)
3 Tbsp Tomato Puree
400g Can Chopped Tomatoes
450ml Chicken Stock
1/8 Tsp Ground Coriander
1/8 Tsp Ground Cumin
ΒΌ Tsp Dried Oregano
1 Tsp Mild Chilli Powder (or pinch to taste)
Salt & Pepper
Fresh Coriander Leaves
Sour Cream (Optional)
- Heat the oil in a large saucepan over a medium-high heat.
- Add the pork and season with salt & pepper and cook until no longer pink.
- Reduce the heat to medium and add the onions, celery, garlic and red pepper.
- Cover and cook for 5 minutes, stirring occasionally until the onions have softened.
- Add the tomato puree, tomatoes and chicken stock.
- Add the cumin, coriander, oregano and chilli powder, stir the ingredients and combine them well.
- Bring the pan just to the boil, reduce to a low heat cover and simmer for 30-40 minutes until all the vegetables are tender.
- Taste and adjust the seasoning, adding more chilli powder if like it hotter.
- Serve the soup with chopped coriander leaves and top with sour cream.
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