2 (15 oz / 400g each) cans white beans (such as cannellini or Great Northern), drained and rinsed
1 bay leaf
Salt and black pepper, to taste
1/4 cup fresh cilantro, chopped (optional, for garnish)
Fresh lime wedges, for serving
Directions
Sauté the Aromatics:
In a large pot, heat olive oil over medium heat. Add the diced onion and green bell pepper and sauté for about 5 minutes, until softened.
Add the minced garlic, ground cumin, and dried oregano, cooking for another minute until fragrant.
Cook the Pork:
Add the pork shoulder (or ham hock) to the pot, along with the chicken or pork broth and bay leaf. Increase the heat to bring the soup to a boil, then reduce to a simmer.
Cover and let cook for 1-1.5 hours, or until the pork is tender and easily shredded.
Add the Beans and Season:
Remove the pork from the pot and shred it with two forks, discarding any excess fat or bone. Return the shredded pork to the pot.
Add the white beans to the soup, and season with salt and black pepper to taste. Let the soup simmer for an additional 10-15 minutes to allow the flavors to meld.
Serve and Garnish:
Ladle the soup into bowls and top with fresh cilantro if desired. Serve with fresh lime wedges on the side for a zesty touch.
