Pork Stew With Prunes and Apples

Sounds weird but one I want to try.

• Ready In: 1 hr 35 mins
• Serves: 6

Ingredients

• 1  tablespoon  vegetable oil
• 2  lbs boneless pork shoulder, cut into 1-inch cubes
• 2  yellow onions, quartered
• 2  carrots, cut diagonally into 1-inch slices
• 2  garlic cloves, minced
• 1  cup  chicken stock or 1  cup chicken broth
• 1  cup  beef stock or 1  cup beef broth
• 1  teaspoon dried sage
• 1⁄4-1⁄2 teaspoon ground allspice
• 3⁄4 teaspoon salt
•  pepper, to taste
• 2  medium russet potatoes, peeled and quartered (about 1 1/2 lb.)
• 8  ounces  medium mushrooms
• 12  dried prunes
• 2  tart apples, peeled, cored, and quartered
• 2  tablespoons all-purpose flour
• 1⁄4 cup water

Directions

1. In a large soup pot over medium heat, warm the oil.
2. Add in cubed pork; stir/saute for about 5 minutes or until browned.
3. Add in onions, carrots, and garlic; saute for 2 minutes.
4. Add in stock, sage, allspice, salt, and pepper; bring to a boil.
5. Lower heat to medium-low and simmer, covered, for 30 minutes.
6. Add in the potatoes and mushrooms; bring to a boil.
7. Lower heat to medium-low and simmer, covered, 20 minutes.
8. Add in prunes and apples; simmer about 5-10 minutes or until meat, vegetables, and fruit are tender.
9. For a thicker stew, blend flour and water in a cup.
10. Stir mixture into stew for 2-3 minutes or until thickened.