Pork Stew With Chick Peas
|Dried mushrooms||1⁄2 Ounce|
|Warm water||1⁄2 Cup (8 tbs)|
|Nonstick cooking spray||2 Tablespoon|
|Boneless lean pork butt||3⁄4 Pound, cut into 1 inch cubes|
|Yellow onion||1 Small, chopped|
|Garlic||2 Clove (10 gm), minced|
|Marsala/Port/other sweet red wine||3 Tablespoon|
|Low sodium chicken broth||1⁄2 Cup (8 tbs)|
|Dried rosemary||1⁄2 Teaspoon, crumbled|
|Black pepper||1⁄4 Teaspoon|
|Chickpeas||1 Cup (16 tbs), cooked and drained|
|Mushrooms||1⁄2 Pound, quartered|
|Lemon juice||1 Tablespoon|
In a small bowl, soak the dried mushrooms in the warm water about 1/2 hour.
Remove from the soaking liquid, reserving both the mushrooms and the liquid.
Coat a heavy 10 inch skillet with the cooking spray.
Coat the pork cubes with the flour, shaking off any excess, then brown on all sides over moderate heat about 10 minutes.
Transfer the pork to a bowl and reserve.
In the same skillet, cook the onion and garlic, uncovered, over moderate heat until soft about 5 minutes.
Return the pork to the skillet and add the Marsala, chicken broth, bay leaf, rosemary, pepper, soaked mushrooms, and 1/4 cup of the reserved liquid.
Cover and simmer for 20 minutes.
Add the chick peas and simmer 35 minutes longer.
Just before the end of the 35 minute cooking period, coat a heavy 7 inch skillet with the cooking spray.
Add the fresh mushrooms and brown lightly about 2 minutes.
Add the mushrooms to the pork and cook the stew 10 minutes longer.
Stir in the lemon juice.