Instructions: For best results use fresh garlic: 467 cals per 1-1/2 cup serving of stew that the garbanzo beans are cooked without meat.

Cooks Notes: Allow about 60 minutes, start to finish. The tomatoes need time to cook down and mellow. Recipe scales easily (half, quarter, double).

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 qt) 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 to the sofrito and cook for about 1 minute to warm.

Add the tomatoes (plum preferred), chicken stock, 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 a bread sticks, pita, crusty peasant bread, or oven-dried croutons.

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