Recipe: Portuguese Pork and Garbanzo Bean Sopa

PORTUGUESE PORK AND GARBANZO BEAN SOPA

1 pound pork tenderloin, cubed
Freshly ground black pepper
2 medium onions, diced
1 pinch salt
several tablespoons water or the broth or the wine (as needed)
4 cloves garlic, minced (for best results use fresh garlic)
4 cups no-salt-added whole tomatoes, chopped
3 cups low-salt, fat-free chicken broth
1/2 cup Madeira, or sherry
31 ounces garbanzo beans, cooked, drained and rinsed
1 teaspoon dried oregano, or more
1/3 cup green olives, such as Spanish with pimientos, coarsely chopped (about 50 gr)
1 cup golden raisins, or less
4 tablespoons sun-dried tomatoes, coarsely ground, reconstituted with water (optional)
4 tablespoons chopped fresh parsley (for garnish)
water (as needed)
TO SERVE:
cornbread, bread sticks, pita, crusty peasant bread, or oven-dried croutons

Trim all fat from the piece of pork and cut into 1/4-inch slices, then cut into cubes.

Spray a soup pot or Dutch oven (5 to 6 quart) with olive oil and place over medium-high heat. Season the pork with pepper and sear in batches, taking care not to overcrowd, until well browned. As the pieces brown, remove them to a bowl and set aside.

Reduce the heat to medium, add the onions, a little salt, and several tablespoons of water or the broth or the wine if needed for moisture, and cook for 8 minutes or until softened.

Add the garlic and cook for about 1 minute to warm.

Add the tomatoes (plum preferred), chicken broth, Madeira or sherry, garbanzo beans, oregano, and olives, and reserved pork. Bring to a boil. Cover, reduce the heat, and simmer for 15 minutes to 20 minutes, stirring occasionally, adding water if needed.

Add the raisins, chopped sun-dried tomatoes and the parsley. Stir, simmer, uncovered, for 5 minutes. Taste and correct the seasonings (salt, pepper, oregano, a few drops of olive oil). Continue cooking for 5 to 10 more minutes, until the broth looses the taste of raw tomatoes.

Serve at once in soup bowls with cornbread, bread sticks, pita, crusty peasant bread, or oven-dried croutons.

Servings: 8
Source: Healthy Indulgences by Lynn Fischer