Spiced Pork and Apricot Stew

Spiced pork and apricot stew dish
Hans Gissinger
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preparation
15
minutes
cooking
195
minutes
Serves 4

Ingredients

2 1/2
pounds
boneless pork shoulder or butt, trimmed of excess fat and cut into 2-inch pieces
1
tablespoon
paprika
2
teaspoons
ground cumin
1/2
teaspoon
ground ginger
1/2
teaspoon
ground cinnamon
1/4
teaspoon
cayenne pepper
kosher salt and black pepper
1
medium onion, sliced 1/2-inch thick
2
cups
low-sodium chicken broth
1/3
cup
apricot preserves
1
tablespoon
cider vinegar
2
tablespoons
cornstarch
1
15-ounce can chickpeas, rinsed
1/2
cup
dried apricots, halved
1
cup
couscous
sliced scallions and chopped roasted almonds, for serving

Directions

  1. In a Dutch oven or large pot, toss the pork with the paprika, cumin, ginger, cinnamon, cayenne, 1 teaspoon salt, and ½ teaspoon black pepper. Scatter the onion over the pork.
  2. Add the broth, preserves, and vinegar to the pot and bring to a boil. Reduce heat and simmer, covered, until tender, about 2½ hours.
  3. In a small bowl, whisk together the cornstarch and ¼ cup water; stir into the pork. Add the chickpeas and dried apricots and simmer, uncovered, until the cooking liquid is slightly thickened, 15 to 20 minutes more.
  4. Meanwhile, place the couscous in a small bowl. Add 1 cup hot tap water, cover, and let sit for 5 minutes; fluff with a fork. Serve with the stew and sprinkle with scallions and almonds.
Kate Merker and Sara Quessenberry
August 2010

Nutritional Information

  • Per Serving
  • Calories 906
  • Fat 32 g
  • Sat Fat 11 g
  • Cholesterol 224 mg
  • Sodium 844 mg
  • Protein 66 g
  • Carbohydrate 81 g
  • Sugar 28 g
  • Fiber 8 g
  • Iron 7 mg
  • Calcium 124 mg
What does this mean? See Nutrition 101.

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