After all the talk of stock, yesterday I put on a pot of pork stock
using two very large chops that I had grilled the night before. It took
a while to get the consistency and flavored that I wanted, but it's good
to go now. SPICY and the meat is very tender!

I'm doing a very loose interpretation a Shed Pork and Green Chile Stew.
Potatoes are the typical starch but I have a can of garbanzo beans that
I thought might work (I'm in the mood for a white bean). My question is:
If I simmer them for a long time, will they soften up? I like garbanzo
beans/chickpeas well enough -- but preferably in a salad. I don't think
I want them as chewy in a stew.

I probably will stick with cubed potatoes, but I'd be interested in what
I could expect from the garbanzos for other stove-top applications.

TIA!

--Lin