Main Dishesbonappetit5.0
Pork and Chickpea Stew With Cinnamon
Bust out the cinnamon sticks for this simple, cozy, one-pot braise—they’ll imbue the dish with a gentle warming flavor over four hours of hands-off cook time.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●bowl
📝 Preparation Steps
1
Pat 3 lb. boneless pork shoulder (Boston butt), fat cap trimmed if needed, cut into 4 pieces, dry; season generously on all sides with kosher salt and freshly ground black pepper. Heat 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook pork, turning occasionally, until browned all over, 7–⏱️ 9 minutes per batch. Transfer to a plate.
. boneless pork shoulder (Boston butt), fat cap trimmed if needed, cut into 4 pieces3 lb. (or more) red wine vinegar1 Tbsp. extra-virgin olive oil2 Tbsp
2
Pour off all but 2 Tbsp. fat from pot. Add four 3" cinnamon sticks and cook, stirring, until starting to unroll, about ⏱️ 1 minute. Add 1 medium red onion, coarsely chopped, and cook, stirring occasionally, until softened, 5–⏱️ 7 minutes. Add 4 garlic cloves, smashed, and cook, stirring often, until fragrant, about ⏱️ 1 minute. Add 3 Medjool dates, pitted, chopped, 1 large bay leaf, ¼ tsp. cayenne pepper, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; season with black pepper and stir to combine. Add one 28-oz. can whole peeled tomatoes and their juices, crushing with your hands as you go, then pour in 5 cups water; stir to combine.
3" cinnamon sticks4medium red onion, coarsely chopped, plus thinly sliced for serving1Medjool dates, pitted, chopped3large bay leaf1. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp. (or more) red wine vinegar1 Tbsp28-oz. can whole peeled tomatoes1
3
Return pork along with any accumulated juices to pot and bring to a boil. Reduce heat, partially cover, and cook, adjusting heat as needed to maintain a simmer, until meat is fork-tender, 2½–⏱️ 3 hours.
4
Transfer pork to a medium bowl and shred with 2 forks; return to pot. Add two 15-oz. cans chickpeas, rinsed, and bring to a boil. Reduce heat, cover, and simmer until chickpeas are very tender, 25–⏱️ 30 minutes. Remove from heat and stir in 1 Tbsp. red wine vinegar. Taste stew and season with more salt and/or add vinegar if needed.
15-oz. cans chickpeas, rinsed2. (or more) red wine vinegar1 Tbsp
5
Divide stew among bowls; top with sliced red onion and torn mint leaves. Do Ahead: Stew can be made 1 day ahead. Let cool; cover and chill.
medium red onion, coarsely chopped, plus thinly sliced for serving1Torn mint leaves (for serving)
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...