Easy One Pot Dinner – Southwestern Pork and Chickpea Stew
Posted 4 years ago by Lori Scholle
Winter can seem to drag on forever with short, gray days and seemingly endless cold. Fortunately there are ways to warm up like with a hot hearty and delicious bowl of stew. Making a nice pot of stew does not have to be a long drawn out process. Below is a recipe for an easy one pot dinner – Southwestern Pork and Chickpea Stew. This hearty stew is a great way to have a complete meal in one dish. It is easy to prepare and tastes even better a day or two later. Paired with whole grain bread or corn bread and you have a winning meal!
Southwestern Pork and Chickpea Stew
- 2 tablespoons ancho chile powder
- 2 teaspoons dried oregano
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch pieces
- 1 tablespoon olive oil, divided
- 2 cups chopped onion
- 1 1/2 cups chopped green bell pepper
- 1 tablespoon minced garlic
- 2 1/2 cups fat-free, lower-sodium chicken broth
- 1 (15.5-ounce) can chickpeas (garbanzo beans), drained
- 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
1. Combine first 5 ingredients in a large bowl; set 1 1/2 teaspoons spice mixture aside. Add pork to remaining spice mixture in bowl, tossing well to coat.
2. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add pork mixture to pan; cook 5 minutes or until browned, stirring occasionally. Remove pork from pan; set aside. Add remaining 1 teaspoon oil to pan. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender, stirring occasionally. Return pork to pan. Add reserved 1 1/2 teaspoons spice mixture, broth, hominy, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes.
Tips and Shortcuts
1. Do not substitute the can of fire roasted tomatoes—this adds substantial flavor to this dish.
2. You can substitute the ancho-chili powder with regular chili powder if needed.
3. If you do not have time to chop the vegetables – pre chop the night before or purchase them in the supermarket already chopped.
Recipe adapted from Cooking Light
Photo courtesy of Cooking Light