Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat, then brown 500 grams of cubed boneless pork shoulder on all sides for 5-7 minutes, removing the pork and setting it aside.

2. 2

   In the same pot, reduce heat to medium and add 1 diced large onion, cooking for 5 minutes until softened, then add 4 minced garlic cloves and 1 diced red bell pepper, cooking for another 5-7 minutes.

3. 3

   Stir in 1 teaspoon of sweet smoked paprika, 0.5 teaspoon of hot smoked paprika, and 1 tablespoon of gochujang, cooking for 1 minute until fragrant.

4. 4

   Pour in 400 grams of canned crushed tomatoes and 700 ml of chicken broth, then return the browned pork to the pot and bring the mixture to a simmer.

5. 5

   Reduce the heat to low, cover the pot, and let the stew simmer for 60 minutes, then add 400 grams of drained and rinsed canned chickpeas.

6. 6

   Continue to simmer the stew uncovered for an additional 30 minutes, allowing the sauce to thicken slightly and the flavors to meld, seasoning with salt and black pepper to taste, and garnishing with fresh chopped parsley before serving.