PORK AND CHICKPEAS MEXICANA|
2 lb. boneless lean pork, cut
into 1-inch cubes
1/4 c. all-purpose flour (for
coating or as needed)
1/4 c. olive oil (or as
6 green onions, sliced
2 gloves garlic, finely
1 (16 oz.) can tomato sauce
1 (4 oz.) can chopped green
1/2 lb. carrots, sliced (3
2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. leaf oregano,
1/4 tsp. ground coriander
1/4 tsp. pepper
1 lb. zucchini, sliced
1 (20 oz.) can chickpeas,
Pat pork dry with paper toweling. Coat pork with flour,
shaking off excess. Heat about 2 tablespoons of the oil in a
large casserole. Brown meat in batches, adding more oil as
necessary. As meat browns, remove to a plate. Saute green
onions and garlic in fat remaining in casserole until tender,
but not browned, about 3 minutes. Add tomatoes (breaking up
with wooden spoon), the tomato sauce, chilies, carrots, chili
powder, salt, cumin, oregano, coriander, pepper and reserved
pork. Bring to boiling. Lower heat; cover and simmer 1 hour.
Add zucchini and chickpeas. Cover; simmer 15 minutes or until
meat is tender. Makes 8 servings.
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