A comforting and protein-rich soup featuring tender cubed pork simmered with potatoes, sweet corn, and fresh chillies. The broth is infused with cumin, garlic, and a splash of lemon juice for a balanced, savory heat. This one-pot meal is ideal for chilly evenings and pairs well with crusty bread.
Pork & Chilli Soup
Description
A comforting and protein-rich soup featuring tender cubed pork simmered with potatoes, sweet corn, and fresh chillies. The broth is infused with cumin, garlic, and a splash of lemon juice for a balanced, savory heat. This one-pot meal is ideal for chilly evenings and pairs well with crusty bread.Ingredients
Directions
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Heat the oil in a large soup pan over medium-high heat.
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Brown the cubed pork on all sides, then remove from the pan if necessary to prevent overcrowding.
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Add the sliced onion, ground cumin, salt, black pepper, and crushed red chillies to the pan.
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Stir the aromatics for 2 minutes until fragrant and the onion begins to soften.
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Add the crushed garlic and water to the pan, bringing the liquid to a boil.
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Return the pork to the pan, cover, and simmer for 30 minutes.
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Add the quartered potatoes to the soup and continue cooking until they are tender when pierced with a fork.
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Stir in the corn kernels, chopped green bell pepper, and lemon juice.
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Reheat the soup to a gentle boil to warm through the vegetables.
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Taste and adjust seasoning with additional salt or pepper if needed.
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Ladle the hot soup into bowls and sprinkle with fresh chopped parsley.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 606.6kcal
- % Daily Value *
- Total Fat 36.4g56%
- Saturated Fat 12.0g60%
- Cholesterol 181.6mg61%
- Sodium 9892.2mg413%
- Total Carbohydrate 4.0g2%
- Dietary Fiber 1.1g5%
- Sugars 1.1g
- Protein 62.2g125%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This soup is substantial enough to serve as a hearty main meal, hence its classification as a soup rather than a stew. It pairs excellently with fresh bread, a slaw of cabbage, onion, and red apple, and a cold beer.
For a spicier kick, increase the number of dried red chillies or add fresh jalapeos. For a milder version, remove the seeds from the chillies before crushing.
The soup tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
If the potatoes cook significantly faster than the pork becomes tender, consider cutting the pork into smaller cubes or adding the potatoes earlier in the simmering process.
