This Cretan pork stew with chickpeas is hearty and delicious. It slow-cooks with few simple ingredients and has delicate, rustic flavors.

If you’re a fan of our delicious Pork Stew With Chickpeas, you’re in for a treat with our Pork and Beans, Greek Beef Stew-Stifado, and Greek Lamb Stew Avgolemono!

Overview

Why this recipe sings

It’s delicious Cretan recipe. Pork stew with chickpeas is a recipe whose variations can be found all over Greece. This particular one is from Crete, from the area called Anogeia. It is traditionally cooked and enjoyed on the eve of the wedding.
It is easy, beautiful food. This Cretan version of this pork stew follows Cretan cuisine’s simple beauty with few ingredients and beautiful flavors.
It is versatile. This mushroom stew can be served over mashed potatoes or polenta for a main course and the leftovers are terrific as a sauce next to a protein.

Here is what you need

Pork shoulder— this cut of meat is great for slow cooking and perfect for this recipe. It is a fattier cut, so we brown the meat first, render some of this fat, and turn it a little crispy at the edges but tender inside.
Chickpeas— also called garbanzo beans. They taste delicious and are very good for you. You may use dry beans or canned for convenience. Below you will find instructions for both.
An onion— roughly chopped or diced.
Wine—a dry white or red wine works just fine.
Canned Tomatoes— I prefer genuine San Marzano tomatoes, which are always in the pantry and can be used all seasons. If it’s peak tomato season, using fresh ripe tomatoes is amazing, but I still love the convenience of good canned ones.
Sun-dried tomatoes— the magical ingredient that adds umami or “delicious savory taste” in Japanese. They deepen and intensify the flavor of the stew.
Extra virgin olive oil, sea salt, freshly ground pepper, and ground cumin.

Soak the chickpeas overnight in plenty of water. Half an hour before cooking, rinse them well, put them back in a bowl, add plenty of water and a tablespoon of baking soda.
Rinse chickpeas well and add them to a pot with plenty of water. Bring them to a boil and cook until soft but not mushy. Save 2 cups of chickpea water and set it aside for later.

Drain the chickpeas in a bowl using a colander. Save the liquid from one of the cans and mix it with a cup of water. Set aside for later.

Heat the oven to 155°C / 315°F degrees.
Pat the pork with a paper towel to blot any extra moisture. Season with sea salt and pepper.
Heat 2-3 tablespoons olive oil in an ovenproof pot (like a Dutch oven).
Add 3-4 pork pieces and brown all over. Transfer to a plate and repeat until all are browned.

Move all the pork back into the pot on high heat. Carefully add the wine and let the alcohol evaporate.

Add the onions, chickpeas, and tomatoes and season with sea salt, freshly ground pepper, cumin, and cayenne pepper (to taste). Stir gently. If needed, add a little saved chickpea water.
Cover and place the pot in the oven. Cook for 60 minutes.

Stir and add the sun-dried tomatoes, cover and continue cooking in the oven for 30 more minutes.
Uncover, add a little chickpea water if needed, stir, and continue cooking for 30 more minutes.
Let the pork stew sit for 15 minutes. Adjust sea salt and pepper to taste and serve.

If you go with dry chickpeas, different varieties need more or less soaking time. If available, I like to use a small Italian chickpea variety called sultano that only requires 2 hours of soaking.
Instead of tomatoes, use 2 tablespoons of tomato paste diluted in a cup of water.
If wine is unavailable or not desired, use a cup of veggie or chicken stock.

Salad. A traditional horiatiki suits every meal. A large lettuce salad with feta is also great.
Rice. Make your favorite rice or try our pilafi.
A dip. Use it as a sauce. Tzatziki, skordalia, hummus, or whipped spicy feta are delicious.
Bread. The sauce begs for some bread dipping! Our olive oil bread will help with that!
Crispy veggies. Our fried zucchini or eggplant slices are delicious and add a crunchy texture to this pork stew.

Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!

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