Rating: 3 stars
38 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 12
  • 2 star values: 11
  • 1 star values: 3
  • 38 Ratings


Credit: Hans Gissinger

Recipe Summary

45 mins
3 hrs 45 mins
Serves 16


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • To eat tonight:Dig in!

  • 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.

Nutrition Facts

740 calories; fat 31g; saturated fat 11g; cholesterol 224mg; sodium 720mg; protein 66g; carbohydrates 46g; sugars 27g; fiber 6g; iron 6mg; calcium 109mg.