Wednesday soup and cornbread

There was chicken stock in the fridge and I had a craving for something spicy; this is what happened.

Brown some diced pork shoulder in peanut oil with salt. Add chopped garlic and diced onion and carrot. Cook until the carrot starts to soften. Deglaze with red wine and let that reduce most of the way. Add ground cumin, coriander, and both sweet and hot paprika and cook for a couple more minutes. Add chicken stock and a bit of tomato paste and simmer. Ten minutes before serving add some corn and kidney beans. Adjust salt by adding soy sauce.

To go along with the soup I also made a pan of cornbread; it was a very nice pairing.