Spiced Pork and Apricot Stew

spiced-pork-apricot-stew-dish
Photo by Hans Gissinger
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 906 calories
    • 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

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.Add the broth, preserves, and vinegar to the pot and bring to a boil. Reduce heat and simmer, covered, until tender, about 2½ hours.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.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.

Ingredients

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