Although leftover meat is a rare occurrence around our house, it is one of my favorite leftovers to have on hand. There are so many options for all kinds of leftover meats and it is so easy to stretch even small amounts.
This Mediterranean Pork Stew was the result of some leftover pork. I didn’t have enough on hand to serve as a full meal, so I wanted an easy way to stretch it. A soup or stew is definitely an easy way to stretch meat, especially when combined with a legume of some kind.
The garlic in this dish was a perfect accompaniment to the garbanzo beans, spinach and pork. And the barley is a perfect filler that gives an interesting texture to the stew and also provides a creaminess to the broth. Simple and delicious!
Mediterranean Pork Stew
- 2 T. olive oil
- 1/2 onion, diced
- 4 cloves garlic, minced
- 1/2 lb. pork, cubed
- 1 lb. frozen spinach
- 1 c. pearl barley
- 1 can garbanzo beans (or 1 1/2 c. cooked garbanzo beans)
- 6 c. chicken stock
- 1/2 t. coriander, optional
- 1/2 t. Italian seasoning
- 1/2 t. black pepper
1. Heat olive oil in a large pan or stock pot. Add onion, garlic and pork. Cook for about 5 minutes, until onion is starting to get tender and pork is starting to brown. Stir in spinach and barley and cook an additional 3 minutes.
2. Add remaining ingredients. Bring to a slow boil, cover and reduce heat. Simmer until barley is tender and pork is fully cooked, about 30 minutes.
This can be simmered all day on the stove or in a crock pot.