Mini Chickpea, Pork, And Chile Stew

Ingrédients

3/4-1 lb cubed pork roast/shoulder

2 cups dried mini rancho gordo chickpeas soaked 5 hours + (or dried full sized grocery store ones overnight)

2 quarts chicken broth

1 tbsp tomato paste

1 onion

1/2 pack Fernandez hot chile powder

4 cloves garlic minced

Spices-cumin, bay leaves, smoked paprika, Mexican oregano, black pepper

Instructions

In a hot pan with oil saute the paper towel dried off pork with salt and pepper getting decent brown. Add onion slivers and tomato paste, stir for 30 seconds. Add garlic and chile powder and stir another 30.

In instant pot combine pork and onions mix with broth or deglaze the saute pan. Add spices and drained chickpeas and make sure the two quarts covers the mix, or add water if not. Pressure cook on high 25 min. Salt to taste, skim fat if needed. Garnish with cilantro, lime, jalapeño, and radish as you like.