• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Real Simple Spiced Pork and Apricot Stew

  • 4servings

Add to MenuAdd to Calendar

Source: www.myrecipes.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C, E, P
MineralsCopper, Natrium, Manganese, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 pound(s) boneless pork shoulder or butt, trimmed of excess fat and cut int

  2. 1 tablespoon(s) paprika

  3. 2 teaspoon(s) ground cumin

  4. 1/2 teaspoon(s) ground ginger

  5. 1/2 teaspoon(s) ground cinnamon

  6. 1/4 teaspoon(s) cayenne pepper

  7. kosher salt and black pepper

  8. 1 medium onion sliced 1/2-inch thick

  9. 2 cup(s) low-sodium chicken broth

  10. 1/3 cup(s) apricot preserves

  11. 1 tablespoon(s) cider vinegar

  12. 2 tablespoon(s) cornstarch

  13. 15 ounce(s) can chickpeas, rinsed

  14. 1/2 cup(s) dried apricots halved

  15. cooked couscous

  16. sliced scallions

  17. chopped roasted almonds

Instructions Jump to Ingredients ↑

  1. In a large Dutch oven, toss the pork with the paprika, cumin, ginger, cinnamon, cayenne, 1 teaspoon salt, and ½ teaspoon pepper. Scatter the onion over the pork.

  2. Add the chicken broth, preserves, and vinegar to the pot and bring to a boil. Reduce heat and simmer, covered, until tender, about 2 ½ hours.

  3. In a small bowl, whisk together the cornstarch and ¼ cup water and stir into the pot along with the chickpeas and dried apricots. Simmer, uncovered, until the cooking liquid is slightly thickened, 15 to 20 minutes more. Serve over couscous and sprinkle with the scallions and almonds, if desired.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback