PULLED PORK SOUP

serves / 6 prep / 30 minutes cook / 8 hours 15 minutes

1 ½ tbsp extra virgin olive oil 1kg boneless pork shoulder, rind removed, trimmed 1 large red capsicum 2 brown onions, finely chopped 4 garlic cloves, crushed 1 tbsp dried oregano leaves 2 tsp ground cumin 1 tsp ground coriander 1 ½ tsp smoked paprika ½-1 tsp chilli flakes, to taste 1 tbsp tomato paste 400g can chopped tomatoes 1 litre (4 cups) chicken style liquid stock 400g can black beans, rinsed, drained 3 large (about 500g) zucchini, cut into 5cm pieces 600g butternut pumpkin, peeled, cut into 3cm pieces 6 corn tortillas, sliced into thin strips Sour cream, to serve Avocado, chopped, to serve Fresh coriander leaves, to serve Lime wedges, to serve

1 Heat

2 tsp of the oil in a non-stick frying pan over medium heat. Add the pork. Cook, turning, for 4-6 minutes or until browned. Transfer to bowl of a 5.5 litre slow cooker. 2 Finely

chop half the capsicum. Slice remaining capsicum into strips and reserve. Add onion to the pan. Cook, stirring, for 3 minutes or until softened. Add the chopped capsicum. Cook, stirring, for 2 minutes or until just softened. Add the garlic, oregano, cumin, coriander, paprika and chilli to taste. Cook, stirring, for 1 minute or until aromatic. Stir in tomato paste. Add tomato and stir to combine. Transfer mixture to the slow cooker. Wipe frying pan clean with paper towel. 3 Add

the stock to slow cooker and stir to combine. Cover and set slow cooker on Low. Cook for 6 hours. Add beans, zucchini, pumpkin and reserved sliced capsicum. Cook, covered on Low for a further 2 hours or until meat and vegetables are tender. 4 Transfer

pork to a clean board and use 2 forks to coarsely shred. Return pork to slow cooker. Gently stir to combine, taking care not to break up vegetables. Season. 5 Heat

the remaining oil in the frying pan over medium heat. Cook the tortilla strips, stirring, for 2-3 minutes or until golden and crisp. Drain on paper towel. 6 Divide

soup among bowls. Top with tortilla strips. Serve with sour cream, avocado, coriander and lime wedges. RECIPE / Jo-Anne Woodman, Taste magazine PHOTOGRAPHY / Al Richardson