This stew is very spicy. If you want to reduce the heat go ahead and use less Chipotle pepper.
  Pork loin 1 Pound, cubed
  Salt 1 Teaspoon
  Black pepper 3 Teaspoon
  Cumin 1 Teaspoon
  Olive oil 3 Teaspoon
  Italian sausage 4 Medium (spicy)
  White onion 1 Medium, chopped
  Carrot 3 Small, cut into sticks
  Garlic 3 Clove (15 gm), minced
  Chipotle and adobo sauce 3 Medium, chopped finely
  Canned tomatoes 14 Ounce, crushed (1 can)
  Chicken stock 2 Cup (32 tbs)
  Oregano 1⁄2 Tablespoon, crushed
  Canned chickpeas 28 Ounce, drained (1 can)
1. Prepare all the ingredients according to the list.
2. Season the pork with salt, 1 teaspoon black pepper and cumin.
3. Heat a pan with 2 tablespoon olive oil and brown the pork evenly on all sides. Work in batches if necessary. Set aside.
4. Heat the pan again and add 1 tablespoon olive oil. Add the sausages and brown them evenly on all sides. Set aside.
5. Drain all but 2 tablespoon of rendered fat from pan.
6. Slice the sausage.

7. Heat the pan with rendered fat, add the onion and carrot. Cook for about 8 minutes or until vegetables are soft and translucent.
8. Put the garlic and chipotle. Mix well and cook for a couple of minutes, until you can smell the chilies.
9. Add the tomatoes. Mix well and stew for about 5 minutes.
10. Return the meat and sausage to the pan. Pour the chicken stock and add oregano.
11. Season with black pepper and mix well. Bring to a boil, cover and reduce the heat. Simmer the stew for about 2 hours.
12. Add the sliced sausage and chick peas to the pan and heat through for about 5 minutes.

13. On a serving plate, serve the stew with crusty bread or white rice.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
140 Minutes
Ready In: 
160 Minutes