Pork Stew with Parsnips and Apricots

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Classic cool-weather flavors, such as pork, onion, and celery, meet summer's dried fruits and herbs.
6 servings (serving size: about 1 1/3 cups)


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1 tablespoon olive oil
1 1/2 pounds boneless pork loin, cut into 1/2-inch pieces
1 1/2 cups chopped onion
1 cup thinly sliced celery
2 tablespoons water
1/4 cup tomato paste
2 teaspoons dried rubbed sage
1 teaspoon dried thyme
3/4 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
3 (14-ounce) cans fat-free, less-sodium chicken broth
2 bay leaves
4 cups (1/2-inch-thick) slices peeled parsnip
3/4 cup dried apricots, finely chopped
2 tablespoons chopped fresh flat-leaf parsley


Heat the oil in a Dutch oven over medium-high heat. Add pork, and cook 6 minutes or until browned, stirring occasionally. Remove pork from pan, and wipe pan with a paper towel, leaving browned bits on bottom of pan. Add onion, celery, and water; cook 3 minutes, scraping pan to loosen browned bits. Return pork to pan. Add tomato paste and the next 6 ingredients (tomato paste through bay leaves), and bring stew to a boil. Cover, reduce heat, and simmer 1 hour.

Stir in parsnip and apricots; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until pork is tender. Discard bay leaves; sprinkle with parsley.

Created date

November 2003

Nutritional Information

Calories 349
Caloriesfromfat 23 %
Fat 9.1 g
Satfat 2.6 g
Monofat 4.7 g
Polyfat 1 g
Protein 29.6 g
Carbohydrate 36.3 g
Fiber 7.4 g
Cholesterol 67 mg
Iron 2.9 mg
Sodium 696 mg
Calcium 86 mg