Heat the olive oil in a large pot over medium-high heat.

Season the meat with the spice and brown the pork, bones included until sealed and golden, then remove from the pot and set aside.

Add the onion and garlic the cook until translucent.

Add tomato purée, cook for 2 minutes then add stock and meat, bones included, cook for a 45 minutes.

Add all the frozen veggies and cook for a further 15 minutes.