Big-Batch Spiced Pork and Apricot Stew

spiced-pork-apricot-stew-dish
Photo by Hans Gissinger
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  • Serves 16
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    Nutritional Information

    Per Serving

    • Calories 740 calories
    • Fat 31 g
    • Sat Fat 11 g
    • Cholesterol 224 mg
    • Sodium 720 mg
    • Protein 66 g
    • Carbohydrate 46 g
    • Sugar 27 g
    • Fiber 6 g
    • Iron 6 mg
    • Calcium 109 mg

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.

Ingredients

  1. Check 10 pounds boneless pork shoulder or butt, trimmed of excess fat and cut into 2-inch pieces
  2. Check 1/4 cup paprika
  3. Check 3 tablespoons ground cumin
  4. Check 2 teaspoons ground ginger
  5. Check 2 teaspoons ground cinnamon
  6. Check 1 teaspoon cayenne pepper
  7. Check kosher salt and black pepper
  8. Check 3 large onions, sliced 1/2-inch thick
  9. Check 2 quarts low-sodium chicken broth (8 cups)
  10. Check 1 1/3 cups apricot preserves
  11. Check 1/4 cup cider vinegar
  12. Check 1/2 cup cornstarch
  13. Check 4 15-ounce cans chickpeas, rinsed
  14. Check 2 cups dried apricots, halved

Directions

  1. 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.
  2. 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.
  3. 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.
  4. To eat tonight: Dig in!
  5. 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.