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Receta Portuguese Pork And Garbanzo Bean Sopa
by Global Cookbook

Portuguese Pork And Garbanzo Bean Sopa
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  Raciónes: 8

Ingredientes

  • 1 lb pork tenderloin cubed
  •     Vegetable oil spray
  •     Freshly grnd black pepper
  • 2 med onions diced
  • 4 x cloves garlic chopped
  • 1 pch salt
  • 4 c. no-salt-added whole tomatoes minced
  • 3 c. fat-free chicken broth low-salt
  • 1/2 c. Madeira or possibly sherry
  • 31 ounce garbanzo beans, cooked liquid removed and rinsed
  • 1 tsp dry oregano or possibly more
  • 1/3 c. green olives coarsely minced
  •     such as Spanish with pimientos (about 50 gr)
  • 1 c. golden brown raisins or possibly less
  • 4 Tbsp. sun-dry tomatoes coarsely grnd
  •     reconstituted with water optional
  • 4 Tbsp. minced parsley for garnish
  •     water as needed
  • 8 ounce cornbread sliced

Direcciones

  1. For best results use fresh garlic: 467 cals per 1-1/2 c. serving of stew which the garbanzo beans are cooked without meat.
  2. Cook's Notes: Allow about 60 min, start to finish. The tomatoes need time to cook down and mellow. Recipe scales easily (half, quarter, double).
  3. TRIM all fat from the piece of pork and cut into 1/4-inch slices, then cut into cubes. Spray a soup pot or possibly Dutch oven (5 to 6 quart) with extra virgin olive oil and place over medium-high heat. Season the pork with pepper and sear in batches, taking care not to overcrowd, till well browned. As the pcs brown, remove them to a bowl and set aside.
  4. Reduce the heat to medium, add in the onions, a little salt, and several Tbsp. of water or possibly the broth or possibly the wine if needed for moisture, and cook for 8 min or possibly till softened. Add in the garlic to the sofrito and cook for about 1 minute to hot.
  5. Add in the tomatoes (plum preferred), chicken stock, Madeira or possibly sherry, garbanzo beans, oregano, and olives, and reserved pork. Bring to a boil.
  6. Cover, reduce the heat, and simmer for 15 min to 20 min, stirring occasionally, adding water if needed.
  7. Add in the raisins, minced sun-dry tomatoes and the parsley. Stir, simmer,uncovered, for 5 min. Taste and correct the seasonings (salt, pepper, oregano, a few drops of extra virgin olive oil). Continue cooking for 5 - 10 more min, till the broth looses the taste of raw tomatoes. Serve at once insoup bowls with a bread sticks, pita, crusty peasant bread, or possibly oven-dry croutons.