Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 6 cups (1.4 liters) chicken or pork broth
- 1 lb (450g) pork shoulder or ham hock
- 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.
