450 g lean belly pork
250 g chick-peas, tinned
200 g hominy, tinned
1/2 small chicken
2 bay leaves
2 litres water
1 chicken stock cube
1 garlic bulb
1/2 tsp ground cumin
2 tbsp tomato puree
Chillies, to taste
1/2 small white cabbage
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Break the garlic bulb into the individual cloves but do not peel. Put the chick-peas into a pan with a little water and bring to the boil. Then set aside and leave to cool.
Peel and finely chop the onion. Trim and shred the cabbage. Wash and crush the chillies.
Heat the oil in a frying pan and brown the pork rind. Then put the pork and chicken into a large pan, cover with water and bring to the boil. Reduce the heat and add the onion, stock cube, bay leaves and garlic. Cover and cook over a medium heat for about 2 hours, or until the meat is tender. Add the cabbage for the last 45 minutes.
Then take the meat out of the pan and leave to cool. Bone the chicken and cut the chicken and pork into pieces. Skim the layer of fat from the top of the broth and remove the bay leaves. Add the drained chick-peas, hominy and tomato puree to the broth. Season with salt, pepper and cumin and return to the boil.
Put the meat into soup plates, add the oregano and chillies and ladle the hot broth over. Serve.