boneless pork shoulder or butt, trimmed of excess fat and cut into 2-inch pieces
kosher salt and black pepper
large onions, sliced 1/2-inch thick
low-sodium chicken broth (8 cups)
15-ounce cans chickpeas, rinsed
dried apricots, halved
- Divide the pork, paprika, cumin, ginger, cinnamon, and cayenne between 2 large pots; season each with 1 ½ teaspoons salt and 1 teaspoon pepper. Toss to coat. Divide the onions between the pots.
- Divide the chicken broth, preserves, and vinegar between the pots and bring to a boil. Reduce heat and simmer, covered, until tender, about 2 ½ hours.
- In a small bowl, whisk together the cornstarch and ½ cup water. Dividing evenly between the pots, stir in the cornstarch mixture along with the chickpeas and dried apricots. Simmer, uncovered, until the cooking liquid is slightly thickened, 15 to 20 minutes.
- To eat tonight: Dig in!
- To freeze and reheat later: Freeze the stew in four 2-quart or eight 1-quart freezer-safe containers for up to 3 months. To reheat, thaw the stew and cook, covered, in a saucepan over medium heat, stirring occasionally, until heated through, 15 to 20 minutes.