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Throw some ingredients into your slow cooker and get a delicious Mexican ham soup.
Preparation time: 20 minutes
Cooking time: 6 hours 15 minutes
Servings: 4
Ingredients:
2 lbs. ham hock
1 tbsp olive oil
1 medium red onion, diced
1 garlic clove, minced
1 (14 oz.) canned diced tomatoes
2 celery stalks, chopped
1 medium red capsicum, chopped
1 (15 oz.) canned red kidney beans, drained then rinsed
4 cups chicken stock
1 tsp Mexican chili powder
3 flour tortillas
Sour cream, to serve
Directions:
1. In a frying pan, heat up oil over medium-high heat. Add the onion, celery and garlic. Cook and stir for 4 minutes or until the onion becomes soft. Add chili powder and capsicum, then cook and stir for a minute until aromatic. Transfer the mixture to a 5 liter slow cooker.
2. Add in the tomato, 2 cups of cold water, stock and ham. Cover the slow cooker then cook on low heat setting for 6 hours or until the ham starts to fall off the bone.
3. Take out the ham from the slow cooker then remove the rind and bones then discard. Shred the ham with 2 forks then return it to soup with the beans. Season the soup with pepper. Cover and cook for 30 minutes or until the beans are well heated.
4. In the meantime, preheat the oven to 220°C fan-forced. Cut the tortillas into 3cm sizes then line a baking tray with baking paper. Place the tortillas on the lined tray then bake for 5 minutes or until a bit browned and crispy.
5. Serve soup with tortillas and sour cream. Enjoy!
