Alentejo Pork and Chickpea Stew

Name: Alentejo Pork and Chickpea Stew
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Portuguese
Ingredients: 2 pound pork shoulder (cut into 1-inch cubes); 0.25 cup dry white wine; 0.25 cup white wine vinegar; 4 clove garlic (minced); 1 tablespoon smoked paprika; 1 teaspoon ground cumin; 0.5 teaspoon salt (kosher, or to taste); 0.25 teaspoon black pepper (freshly ground, or to taste); 2 tablespoon olive oil (extra virgin); 1 yellow onion (large, chopped); 1 can diced tomatoes (14.5 ounce, undrained); 1 cup chicken broth (low sodium); 2 can chickpea (15-ounce, rinsed and drained); 0.5 cup fresh parsley (chopped, for garnish); 1 baguette (or crusty rolls, for serving)

A rich and savory stew featuring tender marinated pork, hearty chickpeas, and a vibrant sauce, all simmered together and served with crusty bread for dipping.

Prep: 25 min
Cook: 50 min
Total: 1 hr 15 min
Servings: 6
Cuisine: Portuguese
Difficulty: Easy
Cost: $3.71/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
High-Protein
Low-Sugar

Ingredients

2 pound pork shoulder (cut into 1-inch cubes)
0.25 cup dry white wine
0.25 cup white wine vinegar
4 clove garlic (minced)
1 tablespoon smoked paprika
1 teaspoon ground cumin
0.5 teaspoon salt (kosher, or to taste)
0.25 teaspoon black pepper (freshly ground, or to taste)
2 tablespoon olive oil (extra virgin)
1 yellow onion (large, chopped)
1 can diced tomatoes (14.5 ounce, undrained)
1 cup chicken broth (low sodium)
2 can chickpea (15-ounce, rinsed and drained)
0.5 cup fresh parsley (chopped, for garnish)
1 baguette (or crusty rolls, for serving)

Instructions

In a large bowl, combine the pork shoulder cubes with white wine, white wine vinegar, minced garlic, smoked paprika, ground cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir to coat. Marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Remove the pork from the marinade (discarding marinade) and pat dry with paper towels.
Sear the pork in batches until browned on all sides, about 3-4 minutes per batch. Do not overcrowd the pan. Remove seared pork and set aside.
Add the chopped yellow onion to the pot and cook until softened, about 5-7 minutes. If needed, add a splash of chicken broth to deglaze the pan.
Return the pork to the pot. Stir in the diced tomatoes (undrained) and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until pork is nearly tender.
Stir in the rinsed and drained chickpeas. Continue to simmer, uncovered, for another 10-15 minutes, allowing the sauce to thicken slightly and the flavors to meld. Season with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper, adjusting to taste.
Garnish with fresh parsley, if using. Serve hot with slices of baguette or crusty rolls for dipping.

Notes

For best flavor, marinate the pork for at least an hour. The stew can be made ahead and tastes even better the next day.

Nutrition (per serving)

Calories: 674
Protein: 43.4 g
Carbohydrates: 61.5 g
Fat: 23.7 g
Fiber: 6.6 g
Sodium: 1451 mg
Saturated Fat: 6.7 g
Sugar: 6.5 g
Cholesterol: 88 mg