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What you need:

5¼ oz  /150g chopped onion
1 green pepper, seeded, chopped
1 jalapeno pepper, seeded, finely-chopped
2 cloves garlic, crushed
1 tsp chilli powder
1 tsp ground cumin
½ tsp salt
¼ tsp freshly ground black pepper
2.1 pts /1.2 vegetable or  chicken stock
1 (14 oz /400g) ) tin diced tomatoes
1 (14 oz /400g ) tin pink beans, rinsed and drained
3½ oz /100g diced fresh avocado, for garnish
2 tbsp chopped fresh coriander leaves, for garnish
Lime wedges, for garnish

What you do:

In the bottom of a slow cooker, combine the pork, onion, green pepper, jalapeno, garlic, chilli powder, cumin, salt and pepper. Stir to combine.

Add the stock, tomatoes and beans, cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.

When ready to serve, ladle the soup into bowls and top with the avocado and coriander. Garnish the soup with lime wedges.

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