Prep 15 mins
Cook 3 hrs
Adapted from Barbara Kafka's "Soup: A Way of Life". This is for spicy food lovers! Had this simmering on the stove while the snow came down outside. Nice blend of spices. The pasta was my addition to this recipe.
- 2 tablespoons olive oil
- 3 lbs boneless pork shoulder
- 1 medium onion, diced
- 4 cloves garlic, peeled & crushed
- 2 tablespoons crushed red pepper flakes
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 4 teaspoons chili powder
- 3⁄4 teaspoon dried oregano
- 3⁄4 teaspoon dried marjoram
- 1⁄2 teaspoon cayenne pepper
- 2 cups crushed tomatoes, with juice
- 3 cups chicken broth
- 2 cans kidney beans, drained & rinsed
- 1 cup orzo pasta, cooked & drained
- salt, to taste
- In a large stockpot, heat oil and brown pork on all sides.
- Remove meat& set aside.
- Stir in onion, garlic, herbs& spices.
- Lower heat& cook for 2 minutes.
- Return meat to pot.
- Stir in tomatoes& stock, and bring to a boil.
- Reduce heat& simmer, covered, for 2-1/2 hours.
- Turn meat every 30 minutes.
- Remove meat from pot& allow to cool.
- Skim fat from top of stew.
- Slice meat across grain into thin slices (or shred).
- Return meat to pot, add beans, cooked pasta,& salt to taste.
- Heat through.
- Serve with sour cream, if desired.
I made a few changes to this--I used Rotel tomatoes and didn't add the red pepper flakes or cayenne. I also added some rice during the final 20 minutes or so of cooking and omitted the kidney beans and orzo.
This was plenty spicy for me, but oh so good!