Monday, 30 January 2012
Recipe - Pork Mince Chili Soup
This is a soup that I recommend on a cold winter night, it is sure to heat you up and give you a warm and cosy feeling.
At times I start doing things in a new way in the kitchen. One of these things is that I've changed the order of how I apply my spices in stews, soups and curries. I used to fry the meat and veg and then add in the spices. These days I do it a bit differently, I start by heating the pan and then adding in the oil. Once the oil is warm as well I add in the spices and fry them off for a while, almost making a spice past. Only then do I add in the meat and veg. It might just be imagination but for me that gives me a deeper flavour to the dish. Why not give it a go in your kitchen next time?
This is, as quite often happens on this blog, a dish that you can freestyle quite a bit. Use beef mince, whatever vegetables you got at home, make it yours. This is just an indication as to how you can cook it, the way I did it. I did add quite a bit of different spices but use what you got in the quantities you think will suit you.
If you kick it up a bit you can always have some sourcream on the side for the spicily challenged. Either that or make a wimpy version and serve it with some chillies and hot sauce on the side. Whichever way you think you can get way with.
Time for the recipe? I'd say so.
Ingredients (serves 4)
500g pork mince
1 - 2 onions, sliced
1 - 2 celery sticks, chopped
1 red pepper, diced
2 - 3 garlic cloves, diced
3 tbsp tomato purée
1 can chopped tomatoes
450 ml chicken stock
Heat a large saucepan or cassserole pan on a medium heat on the stove. Once hot, pour in the olive oil and let it heat up too. Add the spices and stir well and let this cook for a while, forming a paste. Keep stirring and don't let it burn.
Add in the pork mince and fry this until no longer pink. Now it is time to add in the onion, celery, pepper and garlic. Let this cook together for five minutes or so, stirring now and then.
Add in the tomato purée, chopped tomatoes and the stock. Give it all a good stir and let it come to a boil. Reduce the heat to low and let it simmer under a lid for about 30 to 40 minutes or until the vegetables have softened to your liking.
Ladle into soup bowls, garnish with coriander leafs.