Mexican pozole-style pork & bean soup
About £1.24 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Pork loin steaks4
- Pinto beans400g
- Chopped tomatoes400g
- Onions1
- Garlic2 cloves
- Smoked paprika5g
- Limes2
- Radishes100g
- Stock cubes2 cubes
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Brown the diced pork (6 min), add the onion (1) and garlic (2 cloves) (5 min).
Kitchen note Take your time with onions. Low heat and a pinch of salt for a good 8 to 10 minutes until soft and sweet. Rushed onions stay sharp and crunchy.
- Add the paprika (5g), tomatoes (400g), beans (400g) and 1 litre stock (2 cubes). Simmer (30 min).
Kitchen note A low simmer means a lazy bubble now and then, not a boil. Stews and sauces are always better the next day, if you can wait.
- Season well with salt and lime.
Kitchen note Season as you go, a little at each stage, rather than all at the end. Taste before it goes on the plate.
- Serve topped with sliced radish and more lime (2).
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.