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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 needed) 6 green onions, sliced 2 gloves garlic, finely chopped 1 (16 oz.) can tomato sauce 1 (4 oz.) can chopped green chilies 1/2 lb. carrots, sliced (3 medium-size) 2 tsp. chili powder 1/2 tsp. salt 1/2 tsp. ground cumin 1/2 tsp. leaf oregano, crumbled 1/4 tsp. ground coriander 1/4 tsp. pepper 1 lb. zucchini, sliced 1 (20 oz.) can chickpeas, drained 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |