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Spiced Pork and Apricot Stew Recipe

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This recipe for Spiced Pork and Apricot Stew is from The Austin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 pounds boneless pork shoulder or butt, trimmed of excess fat and cut into 2-inch pieces
1/4 cup paprika
3 Tbsp cumin
2 tsp ginger
2 tsp cinnamon
1 tsp cayenne pepper
3 large onions, sliced
2 quarts low-sodium chicken broth
1-1/3 cup apricot preserves
1/4 cup cider vinegar
1/2 cup cornstarch
4 15-oz cans chickpeas, rinsed
2 cups dried apricots, halved
Directions:
Directions:
Put pork, cumin, paprika, ginger, cinnamon and cayenne in large pot; season with 1-1/2 tsp salt and 1 tsp pepper. Toss to coat. Add onions.

Add chicken broth, preserves, and vinegar between the pots and bring to a boil. Reduce heat and simmer, covered, until tender, about 2-1/2 hours.

In a small bowl, whisk together cornstarch and 1/2 cup water and add to the pot along with chickpeas and dried apricots. Simmer, uncovered, until the cooking liquid is slightly thinkened, 15 to 20 minutes.
Number Of Servings:
Number Of Servings:
16

 

 

 

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