Shredded Pork And Kidney Bean Soup - cooking recipe

Ingredients

8 cups chicken stock
1 None carrot, peeled, coarsely chopped
1 stalk celery, trimmed, coarsely chopped
5 cloves garlic, unpeeled, bruised
6 None black peppercorns
3 sprigs fresh oregano
1 None bay leaf
2 1/4 lb lean pork belly, skin removed
1 tbsp olive oil
1 None red onion, peeled, coarsely chopped
1 None red pepper, deseeded, coarsely chopped
1 None yellow pepper, deseeded, coarsely chopped
2 None fresh long red chilies, thinly sliced
2 cloves garlic, minced
1 (28 oz) can chopped tomatoes
1 tsp ground cumin
2 tbsp coarsely chopped fresh oregano
1 (15 oz) can kidney beans, rinsed, drained

Preparation

Place 8 cups water and stock in a large saucepan along with carrot, celery, garlic, peppercorns, oregano, bay leaf and pork. Bring to a boil then reduce heat and simmer, covered, for 1 hour. Remove lid and simmer for another 1 hour.
Transfer pork to a medium bowl and shred coarsely. Strain broth through a muslin-lined strainer into a large heatproof bowl. Discard solids and skim off excess fat.
Clean saucepan. Heat oil over medium heat. Cook onion, peppers, chilies and garlic, stirring, until vegetables soften. Return pork and broth to pan along with tomatoes, cumin and oregano. Bring to a boil then reduce heat and simmer, covered, for 15 mins. Add kidney beans and simmer, covered, until soup is heated through. Serve.