Ingredients

• 4 lb. pork sirloin roast (cut into 2-inch chunks, 3-4 lb

• 2 Tbsp. extra virgin olive oil

• salt

• black pepper

• 1 large onion (chopped)

• 1 red bell pepper (chopped)

• 6 garlic cloves (fresh, minced)

• 15 oz. crushed tomatoes (fresh)

• 3 cups chicken stock

• 2 Tbsp. sweet paprika

• 2 Tbsp. smoked paprika

• 1 calabaza squash (medium, cut into 2- inch pieces)

• 3 Yukon Gold potatoes (medium, peeled and cut into 2-inch pieces)

• 15 oz. chickpeas (drained and rinsed)

• 1 bunch fresh parsley (chopped)

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Working in batches to ensure that you do not crowd the pan, brown the pieces of pork sirloin. Sprinkle a little salt and pepper over the pork as it cooks. Once browned, set aside in a bowl.
2. Sauté onions, bell peppers, and garlic over medium-high heat for 2 to 3 minutes, stirring constantly.
3. Add pork, tomatoes, stock, paprika, and salt to taste. Reduce to a simmer and allow to cook for 1 1/2 to 2 hours on low or until the pork loin is very soft and falls apart easily.
4. Peel 3 Yukon gold potatoes and cut into 2-inch pieces. Cut Calabaza squash into 2-inch pieces. Add potatoes and squash halfway through the cooking process (about an hour in).
5. Once the pork is done and calabaza and potatoes are fork-tender, add 1 can of chickpeas, chopped parsley, and adjust salt and pepper to taste. Drizzle with extra virgin olive oil before serving with some crunchy bread or some fluffy white rice.