10 pounds boneless pork shoulder or butt, trimmed of excess fat and cut into 2-inch pieces
1/4 cup paprika
3 tablespoons ground cumin
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon cayenne pepper
kosher salt and black pepper
3 large onions, sliced 1/2-inch thick
2 quarts low-sodium chicken broth (8 cups)
1 1/3 cups apricot preserves
1/4 cup cider vinegar
1/2 cup cornstarch
4 15-ounce cans chickpeas, rinsed
2 cups dried apricots, halved
Sat fat 11g
How to Make It
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.
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