This stew is very spicy. If you want to reduce the heat go ahead and use less Chipotle pepper. Here is what you are going to need for this:
1 pound pork loin – cubed
1 tsp. salt
3 tsp. black pepper
1 tsp. cumin
3 TBS olive oil
4 spicy Italian sausages
1 medium white onion – coarsely chopped
3 small carrots – peeled and cut in to sticks
3 garlic cloves – minced
3 chipotle peppers with adobo – chopped finely
1 – 14 oz. can of crushed tomatoes
2 cups chicken stock
½ TBS crushed oregano
1 – 28 oz. can chickpeas – drained
Season the pork with salt, 1 tsp. black pepper and cumin. Heat 2 TBS olive oil and brown the pork – evenly on all sides. Work in batches if necessary. Set aside. Heat the pan again and add 1 TBS oil. Add the sausages and brown them evenly on all sides. Set aside. Drain all but 2 TBS of rendered fat from pan.
Add the onion and carrot. Cook for about 8 minutes – until vegetables are soft and translucent. Add the garlic and chipotle. Mix well and cook for a couple of minutes, until you can smell the chilies. Add the tomatoes. Mix well and stew for about 5 minutes.
Return the meat and sausage to the pan. Add the chicken stock and oregano. Season with black pepper and mix well. Bring to a boil, cover and reduce the heat. Simmer the stew for about 2 hours.
Remove the sausage from the pan and slice. Add the sliced sausage and chick peas to the pan and heat through – about 5 minutes. Serve with crusty bread and enjoy!