Step 1

Heat a saucepan over medium-high heat. Add the pork and cook for 2 mins each side or until browned. Transfer the pork to a plate.

Step 2

Add the onion, fennel, capsicum and garlic. Cook, stirring, for 5 mins or until onion softens. Add the paprika, cumin and caraway seeds and cook for 1 min or until fragrant.

Step 3

Return pork to the pan with the bay leaves, tomato, stock and beans. Cook, covered, for 2 hours or until pork and beans are very tender. Transfer pork to a heatproof bowl. Use 2 forks to coarsely shred. Return pork to the soup. Season.

Step 4

Divide soup among serving bowls. Top with a dollop of sour cream. Sprinkle with reserved fennel fronds and extra caraway seeds.