Braised Pork with Chickpeas
Braised Pork with Chickpeas
Rating: (2 rated)
  • 1 roast boneless pork shoulder, rind removed, about 2 lbs (1 kg), untied
  • 2 tablespoons (30 ml) olive oil
  • 2 onions, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons (30 ml) balsamic vinegar
  • 3 cups (750 ml) chicken broth
  • 2 carrots, peeled and diced
  • 1 can 19 oz (540 ml) chickpeas, rinsed and drained
  • 1/2 cup (125 ml) raisins
  • Salt and pepper
  • Preparation
  • In a large pan, brown meat in oil. Season with salt and pepper. Set aside on a plate.
  • In the same pan, brown onions. Season with salt and pepper. Add garlic and vinegar and simmer for about 1 minute. Return meat to the pan and add broth. Bring to a boil. Cover and simmer over medium heat for about 2 hours or until meat is fork tender.
  • Add carrots, chickpeas and raisins. Bring to a boil. Cover and simmer for about 15 minutes or until carrots are tender. Remove meat from the pan and skim off fat. If desired, reduce pan juices by half. Return meat to the pan and adjust seasoning.
  • Serve with mashed potatoes or egg noodles.
  • Description
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