Christine McFadden Cookery and Food Writing
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Christine McFadden with students
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with Sweet
Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Coconut Flour Pancakes
with Lime
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Glorious Green Stir-Fry
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Medlar and Ginger Creams
Medlar and Rosemary Jelly
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican-Style Cabbage Soup with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
Oxtail, Celeriac and Carrots
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower with
Lovage Crumbs and Lemon
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Roasted Parsnip and
Cumin Soup
Roasted Squash and
Chilli Soup
Roasted Swede, Ginger and
Spiced Black Bean Soup
Rosemary Sorbet
Rhubarb and Angelica Sorbet
Rhubarb Tart with Star Anise
and Orange
Salted Sevilles with Star Anise, Coriander and Chilli
Sea Bass Parcels
with Fennel and
Preserved Lemon
Sea Buckthorn, Apple
and Ginger Cake
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Medlar Tart with
Walnut Pastry
Spiced Poached Pears,
Walnuts and Sheep’s Cheese
Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Turkey Egg Frittata with
Roasted Red Peppers
Two-Cherry Yogurt Ice
Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
Christine McFadden recipe development mexican soup pork beans cabbage

Mexican-Style Cabbage Soup with Pork and Beans

Based on the classic Portuguese soup Caldo Verde, I have given this a Mexican twist with avocado, coriander and lime juice.
Use any kind of dark green cabbage, or kale, plus top-notch pork. The stock needs to be top-quality – either home-made or from a pouch. Don't even consider a stock cube.
For the beans, use dried beans such as borlotti beans or butter beans. Soak them for 8 hours, then cover with fresh water and cook for about 45 minutes or until just tender. Alternatively, treat yourself to a jar of precooked beans from the fabulous Bold Bean Company
Serves 6

rapeseed oil 5 tbsp
lean boneless pork (preferably organic) 500g, cut into bite-sized chunks
onions 2, halved and thinly sliced into crescents
cumin seeds 1 tsp, crushed
dried oregano ½ tsp
sea salt to taste
pork or chicken stock (top-quality) 1 litre
garlic cloves 2 large, thinly sliced lengthways
fleshy green chillies 1–3, deseeded and finely chopped
plum tomatoes 3, peeled and chopped
cooked borlotti beans or butter beans 350g (175g dried), drained
freshly ground black pepper ½ tsp
dark green cabbage or kale 150g (without stalks), thinly sliced into shreds
fresh coriander leaves picked and sliced to make 5 tbsp
lime juice freshly squeezed 1-2 tbsp

to garnish:
thinly sliced red onion
diced avocado, tossed in a little lime juice
lime wedges

to serve:
warm tortillas

1) Heat 3 tablespoons of the oil in a large frying pan over medium-high heat. Add the pork and fry until lightly browned at the edges. Remove from the pan and set aside.

2) While the pork is frying, heat the remaining 2 tablespoons of oil in a casserole or heavy-based saucepan over medium-low heat. Add the onion, cumin, oregano and sea salt to taste. Stir well, then cover and cook gently for 30-35 minutes until the onion is very soft. Stir occasionally to prevent sticking, adding a splash of stock if the onions get too dry.

3) Stir in the garlic, chillies and tomatoes. Cover and cook for 10 minutes.

4) Next, add the meat, beans, stock, pepper and more sea salt to taste. Bring to the boil, then reduce the heat and simmer gently, with the lid slightly askew, for 45 minutes, or until the meat is tender.

5) Prepare the garnishes while the meat and beans are simmering.

6) Raise the heat to a brisk simmer and stir in the cabbage. Cover and simmer for 5-7 minutes more, until tender but still a nice bright green.

7) Stir in the coriander and lime juice. Serve right away with the garnishes
and tortillas.

Recipe © Christine McFadden from Cool Green Leaves and Red Hot Peppers published by Frances Lincoln


    Photography: Christine McFadden    
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