A pot of soup simmering on the stove on a chilly afternoon makes the whole house fragrant and has everyone asking when dinner is ready. The pork hock (or shank) is not the easiest cut of meat to skin, however it is worth the effort. The meat is succulent and full of flavour and is perfect with the creamy kumara.
Home prepared black beans are very easy when using the crockpot – I have used my Crockpot Savoury Black Beans. The recipe can also be found on here. This makes a large pot of soup – enough for dinner for 4-6 and leftovers for lunch the following day.
Pork, Kumara & Black Bean Soup
1 litre chicken stock
1 litre water
1 pork hock or shank
1 T olive oil
1 medium onion, chopped
3 cloves garlic
1 t Mexican spice mix
1.4 kg kumara, scrubbed & diced (about 4 medium kumara)
1 ½ cups black beans, cooked
1 cup corn kernels
2 ½ cups oven roasted salsa
Place chicken stock and water into a large saucepan. Heat over medium heat.
Remove skin off the hock.
Heat oil in a frying pan and brown pork all over.
Remove from frying pan and add to the stock in the large saucepan.
Add onion to the hot pan and cook until soft, about ten minutes.
Add garlic and spice mix & cook until fragrances are released.
Add onion, garlic & spices to the stock along with the kumara.
Bring to the boil, then turn down and simmer for 1 ½ hours or until the meat is falling off the bone.
While the soup is cooking, prepare the salsa.
Remove pork from the soup and set aside to cool a little. Pull the meat from the bone using two forks.
Puree soup until smooth.
Return the shredded pork to the kumara soup, stir in black beans (including cooking liquid if using home prepared black beans) & corn to the soup.
Bring to the boil, the simmer for 5-10 minutes (to cook the corn).
Serve the soup in shallow bowls, with a generous spoonful of pan roasted salsa in the middle of the soup.
The salsa can be mixed into the soup just prior to serving, however by serving alongside, it allows the diner to add as little or as much of the salsa (which is quite fiery) as they like.
Serve with sour cream.
2 cloves garlic
1 red onion
4 Roma tomatoes, halved
2 T lime infused olive oil
100g tin chipotle peppers in adobe sauce
½ cup fresh coriander leaves
Place garlic, onion, tomatoes and olive oil in a small roasting dish.
Toss vegetables in oil until well coated.
Roast at 180ºC for 30 minutes or until the vegetables are soft and fragrant.
Pick out the tomato skins (if desired) and squeeze garlic out of skins. Scrape the contents of the roasting pan into the blender bowl.
Add chipotle peppers in adobe sauce and process until coarsely chopped.
Add coriander and briefly process to chop & mix in coriander.
Add extra lime-infused olive oil to thin the salsa if desired.
Season to taste.
Makes 2 ½ cups.
The oven-roasted salsa is also very good stirred through hot pasta spirals along with 250g sour cream. Serve with shavings of Parmesan or aged cheddar.