Shredded pork and bean soup | Women's Weekly Food

Ingredients

• 1 large carrot, coarsely chopped
• 1 trimmed celery stalk, coarsely chopped
• 5 clove garlic, unpeeled, bruised
• 3 sprigs fresh oregano
• 6 black peppercorns
• 1 dried bay leaf
• 1 kilogram pork neck
• 2 litre (8 cups) chicken stock
• 2 litre (8 cups) water
• 1 tablespoon olive oil
• 1 large red onion, coarsely chopped
• 1 medium red capsicum, coarsely chopped
• 1 medium yellow capsicum, coarsely chopped
• 2 fresh long red chillies, thinly sliced
• 2 clove garlic, crushed
• 810 gram canned crushed tomatoes
• 1 teaspoon ground cumin
• 2 tablespoon coarsely chopped fresh oregano
• 420 gram canned kidney beans, drained, rinsed