Spiced Pork and Apricot Stew
Serves 4| Hands-On Time: | Total Time:
- 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
- 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.
- Per Serving
- Calories 906
- Fat 32g
- Sat Fat 11g
- Cholesterol 224mg
- Sodium 844mg
- Protein 66g
- Carbohydrate 81g
- Sugar 28g
- Fiber 8g
- Iron 7mg
- Calcium 124mg
What does this mean? See Nutrition 101 .
Serve with couscous, sliced scallions, and chopped roasted almonds.