Spicy Pork and Sausage Stew

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: Easy
Cook Time: 140 Minutes
Ready In: 140 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 436Calories from Fat 190

 % Daily Value*

Total Fat 21 g32.3%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 1023 mg42.63%

Total Carbohydrates 36 g12%

Dietary Fiber 7 g28%

Sugars 3 g

Protein 27 g54%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet