Big-Batch Spiced Pork and Apricot Stew

Spiced pork and apricot stew dish
Hans Gissinger
Serves 16
preparation
45
minutes
cooking
225
minutes

Ingredients

10
pounds
boneless pork shoulder or butt, trimmed of excess fat and cut into 2-inch pieces
1/4
cup
paprika
3
tablespoons
ground cumin
2
teaspoons
ground ginger
2
teaspoons
ground cinnamon
1
teaspoon
cayenne pepper
kosher salt and black pepper
3
large onions, sliced 1/2-inch thick
2
quarts
low-sodium chicken broth (8 cups)
1 1/3
cups
apricot preserves
1/4
cup
cider vinegar
1/2
cup
cornstarch
4
15-ounce cans chickpeas, rinsed
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.
Kate Merker and Sara Quessenberry
August 2010

Nutritional Information

  • Per Serving
  • Calories 740
  • 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
What does this mean? See Nutrition 101.