Chilli soup with meat {travel away}

- 1/2 green pepper chopped into small pieces.

- 1/2 onion, finely chopped.

- 2 cloves garlic, chopped.

- 1 tablespoon cumin seeds.

- 1 tablespoon of paprika.

- 1/4 of minced pork.

• - 1 can of preserved whole tomatoes of 800 grams.

- 1/2 liter of vegetable broth, the meat.

- 1 cinnamon stick.

- 1 bay leaf.

- 200 grams of frozen or preserved maize.

- 300 grams of preserved beans.

- 2 teaspoons of oregano.

- The grating of a file.

• - A small bowl of cilantro (in my case I did not have and I used parsley)

- Maize tortillas

1. - Heat a stream of oil in a large enough pot and incorporate the chopped onion and pepper. Cook over medium heat until tender. Then add the garlic, cumin and paprika, stir and cook a few more minutes until the spices emit odor.
2. - Incorporate the minced meat to the pot crushing it with a fork so that it does not form pegotes. Once golden, crumble the tomatoes into the hands and add these and their juice to the casserole along with the broth, beans, corn, cinnamon, oregano and bay leaves.
3. - Cook the joint on low heat for half an hour. If you see that too much liquid is evaporated, add a little more broth to your taste. I like thick, almost like a normal chilli, but you may like it more liquid ... You decide.
4. - Once the soup is ready, remove the cinnamon and bay leaves from the casserole, spread the soup in bowls, sprinkle each with lime zest and accompany with the corn tortillas.