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Chop all the vegetables, including the tomatoes, into small pieces of about 1X1 inch
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Cut the pork into cubes (about 2X2 inches in size).
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In a saucepan, add the oil and allow to heat on medium-high.
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Add the sugar and the onions and stir until they start to brown.
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Add the pork, the ground annatto seeds, the basil, the oregano and the garlic. Stir.
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Add two cups of water (from the boiled chickpeas) and the cubed tomatoes.
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Cover and allow to boil in medium fire for 40 minutes, checking every 10 minutes to make sure the water does not evaporate. If it does, add more chickpea water.
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After 40 minutes, check the pork for tenderness. If it feels hard when you poke with a fork, allow it to boil for another 10 minutes.
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When pork is almost tender, add the celery, the carrots, and the potatoes. Stir and allow to boil covered for 15 minutes.
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At this point, add the salt and pepper.
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Add the soft chickpeas, stir and simmer on low for 10 minutes.
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Serve with plain rice or your favorite grain.
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Enjoy!