Real Simple Spiced Pork and Apricot Stew
A fragrant blend of paprika, cumin, ginger, cinnamon, and cayenne infuses the pork as it slowly simmers on your stovetop. A double dose of apricots balances and cools down the intense spices, adding a welcome sweet note. Also big batch if like http://www.realsimple.com/food-recipes/browse-all-recipes/big-batch-spiced-pork-apricot-stew-00000000039496/index.html
Total Time: 3 Hours, 15 Minutes
- 2 1/2 pound(s) boneless pork shoulder or butt, trimmed of excess fat and cut int
- 1 tablespoon(s) paprika
- 2 teaspoon(s) ground cumin
- 1/2 teaspoon(s) ground ginger
- 1/2 teaspoon(s) ground cinnamon
- 1/4 teaspoon(s) cayenne pepper
- kosher salt and black pepper
- 1 medium onion sliced 1/2-inch thick
- 2 cup(s) low-sodium chicken broth
- 1/3 cup(s) apricot preserves
- 1 tablespoon(s) cider vinegar
- 2 tablespoon(s) cornstarch
- 15 ounce(s) can chickpeas, rinsed
- 1/2 cup(s) dried apricots halved
- cooked couscous
- sliced scallions
- chopped roasted almonds
- 1. In a large Dutch oven, toss the pork with the paprika, cumin, ginger, cinnamon, cayenne, 1 teaspoon salt, and ½ teaspoon pepper. Scatter the onion over the pork.
- 2. Add the chicken broth, preserves, and vinegar to the pot and bring to a boil. Reduce heat and simmer, covered, until tender, about 2 ½ hours.
- 3. In a small bowl, whisk together the cornstarch and ¼ cup water and stir into the pot along with the chickpeas and dried apricots. Simmer, uncovered, until the cooking liquid is slightly thickened, 15 to 20 minutes more. Serve over couscous and sprinkle with the scallions and almonds, if desired.
This recipe is a personal recipe added by judyjrfm and has not been tested or endorsed by MyRecipes.
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