About this recipe:This is a flavourful, mildly spicy soup made with green chillies and pork. It is a traditional, staple recipe in New Mexico, USA.
675g (1 1/2 lb) pork neck bones
400g (14 oz) green chillies, diced
1kg (2 1/4 lb) potatoes, cubed
2 (400g) tins chopped tomatoes
1 large red onion, cubed
3 stalks celery, chopped
1 teaspoon ground cumin
2 tablespoons chilli powder
1L (1 3/4 pints) water
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Method Prep:30min › Cook:6hr › Ready in:6hr30min
Preheat oven to 200 C / Gas mark 6. Place pork into a heavy roasting tin and add enough water to cover bottom of tin. Cover tin with a tight fitting lid and cook until browned. You may need to add more water while it is cooking so be sure to check.
In a large stockpot, combine browned pork, chillies, potatoes, tomatoes, onion, celery, cumin, chilli pepper and water. Simmer for 5 to 6 hours.
Remove bones from soup, pull off any meat, and place meat back into soup. Serve with chopped fresh coriander on top, if desired.
If you want less heat, remove all seeds from the green chillies before dicing.