Spiced Pork and Apricot Stew

Photo by Hans Gissinger
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    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


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


  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.