So you know when you have this really bright idea (at least you thought it was) and you just have to have to have to do it otherwise you can’t sleep?
Yes. I had this one idea of making a stew out of chickpeas and pork. I know, it’s not original. But for me, pork is almost always used in some Chinese sort of dish. Turning it into chilli was probably not something that would ever come into the equation.
But that was then. I’m converted. Chilli doesn’t always have to have ground beef in it. Pork is sweeter, milder, smoother than beef in many ways and I really think, a wonderful meat to use in a chilli recipe.
Now, if you live in Asia and have no idea what I’m talking about, I’m not talking about sambal or garlic chilli sauce. I’m talking about chilli con carne or the the famous Mexican spicy meat and bean stew. It can be eaten with rice, pasta, tortillas.. so many choices and varieties.
Seeing as I don’t fancy kidney beans, I decided to go for chickpeas. And seeing as I didn’t have beef, I used my pork chunks. It’s a case switcheroo and it totally worked. So happy.
This dish requires Pork Shoulder Cubes, Carrot, Celery, Onions, Stock Cube, Paprika, Chilli Powder, Cumin, Pepper, Worcestershire Sauce, Canned Tomatoes (mine’s with green pepper, celery & onions), Chickpeas (Garbanzo Bean), Flour, Salt, Water.
With a little more oil, I sautéed the celery, carrot and onions until soft and tender with a good pinch of salt. All the while scrapping the bottom to loosen up the wonderful fond.
I took a further flavour shortcut by using chopped tomatoes stewed in green pepper and onions. You can totally use straight up canned tomatoes. I just felt this adds extra character to the chilli. Also, so much steam!
So rich in spice and fragrance. And the meat was super tender. I think I prefer chunks of meat in my chilli rather than those of the ground variety.
What about you?
“Not by works of righteousness which we have done, but according to His mercy He saved us, by the washing of regeneration, and renewing of the Holy Ghost; Which He shed on us abundantly through Jesus Christ our Saviour; That being justified by His grace, we should be made heirs according to the hope of eternal life.” (Titus 3:5-7)
Pork Chickpeas Chilli
1.1 lbs or 500 gms Pork Shoulder, cubed
1/2 cup Flour
2 tbsp Vegetable Oil (more if needed)
2 Red Onions, chopped
1/2 Carrot, chopped
2 stalks Celery, chopped
1 tsp Paprika
1 tsp Chilli Powder
1 1/2 tsp Ground Cumin
1 Chicken Stock Cube
2 tbsp Worcestershire Sauce
1 (14.5 oz or 411gm) can chopped Tomatoes (plain or with green pepper & onions)
1 cup Water
1 (14 oz or 400gm) can Chickpeas/Garbanzo Beans, drained & rinsed
salt & pepper, to taste
- Heat up the oil in a stew pot on MED HIGH until oil is shimmering.
- Meanwhile, dredge pork cubes in the flour. Brown the meat in batches on all sides until golden, about 2-3 mins per batch. Set aside.
- In the same pan, on MED, saute onions, carrots & celery with a pinch of salt. Add more oil if pan is too dry. Let veggies soften, abt 3 mins.
- Once veggies have softened slightly, sprinkle in paprika, chilli powder, cumin & crumbled stock cube for a light toasting until you start to smell the spices.
- Pour in can of chopped tomatoes, Worcestershire sauce and water. Carefully add in seared pork cubes. Bring to a simmer.
- Leave to bubble away for 40 minutes or until pork is fork tender, stirring every now and again.
- Add drained chickpeas into the sauce. If sauce is too thick, add a touch more water. Let it simmer for another 5-10 minutes.
- Once sauce has thickened to your liking, the chilli is ready! Decide if you want to shred pork cubes or leave whole. I left mine whole.
- Serve with rice, pasta, tortilla or crusty bread.