Spanish pork and chorizo soup

Name: Spanish pork and chorizo soup
Total time: 160 min
Ingredients: 3 ancho chillies (30g) (see tips); 3 guajillo chillies (25g) (see tips); 1 cup (250ml) boiling water; ¼ cup (60ml) olive oil; 1 1/2 kilograms pork scotch fillet, excess fat trimmed, cut into 5cm pieces; 1 large red onion (200g), chopped finely, reserve 1 tablespoon to serve (optional); 2 cured chorizos (300g), sliced thinly; 1 large red capsicum (350g), chopped finely; 4 cloves garlic, chopped finely; ¼ cup fresh marjoram leaves, chopped finely; 1 tablespoon smoked paprika; ¼ teaspoon ground cumin; 2 ripe medium tomatoes (300g), seeded, chopped finely; 1 3/4 litres (7 cups) chicken stock; 400 grams can cannellini beans, drained, rinsed; fresh coriander leaves, to serve (optional)

www.womensweeklyfood.com.au

This Spanish-influenced soup is slow-cooked for tender pork with full flavour. Packed with cannelini beans for a truly satifying dinner.

View full recipe on www.womensweeklyfood.com.au

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Ingredients

3 ancho chillies (30g) (see tips)
3 guajillo chillies (25g) (see tips)
1 cup (250ml) boiling water
¼ cup (60ml) olive oil
1 1/2 kilograms pork scotch fillet, excess fat trimmed, cut into 5cm pieces
1 large red onion (200g), chopped finely, reserve 1 tablespoon to serve (optional)
2 cured chorizos (300g), sliced thinly
1 large red capsicum (350g), chopped finely
4 cloves garlic, chopped finely
¼ cup fresh marjoram leaves, chopped finely
1 tablespoon smoked paprika
¼ teaspoon ground cumin
2 ripe medium tomatoes (300g), seeded, chopped finely
1 3/4 litres (7 cups) chicken stock
400 grams can cannellini beans, drained, rinsed
fresh coriander leaves, to serve (optional)