Pork Hot Pot
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Lean pork||1 Pound, cut into strips|
|Hot italian sausages||2 , cut in 1/2 inch slices|
|Sliced onions||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Frozen peas||1 Cup (16 tbs)|
|Long grain rice||1⁄2 Cup (8 tbs)|
|Cayenne pepper||1 Pinch|
|Chicken stock||1 Cup (16 tbs)|
|Tomato juice||1 Cup (16 tbs)|
|Canned chickpeas||19 Ounce, undrained (1 Can, 540 Milliliter)|
In large heavy saucepan or skillet, heat oil and brown the pork, sausages, onions and garlic.
Add remaining ingredients and stir to scrap up brown bits on bottom of pan. Spoon into a greased 8-cup (2 L) casserole.
Bake, uncovered, in 350°F(180°C) oven for 1 hour.