Pork Stew With Apricots
- Ready In:
- 1hr 50mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
- 1⁄4 cup oil
- 4 lbs pork shoulder, cut into about 1-inch cubes
- 2 large onions, sliced
- 1 -2 tablespoon chopped fresh garlic
- 1 -2 teaspoon crushed red pepper flakes (or to taste)
- 1⁄4 cup flour
- 1 (14 ounce) can chicken broth
- 1 1⁄2 cups apple cider (use apple cider not apple cider vinegar!)
- 1 cup dark beer
- 2 tablespoons Dijon mustard (use only Dijon)
- 2 tablespoons curry powder (or to taste)
- 1 teaspoon coriander
- 1⁄2 teaspoon cinnamon
- salt and pepper, to taste
- 4 large carrots, cut into small pieces
- 1 cup dried apricot
directions
- Set oven to 350 degrees.
- Heat oil in a large heavy pot over medium-high heat.
- Add in the cubed pork and brown in batches; transfer to a bowl.
- To the same pot, add in onions, garlic and crushed red pepper flakes; cook, stirring with a wooden spoon until tender (about 8-10 minutes).
- Add in flour and stir with spoon for about 3 minutes.
- Add in broth, apple cider, beer, Dijon mustard, coriander, cinnamon salt and pepper; stir to combine and bring to a boil.
- Add in the chopped carrots and return the browned pork back with any juices from the plate to the pot.
- Cover and place in the oven for about 1 - 1-1/2 hours, or until the pork is tender and the liquid is reduced (add in apricots the last 25 minutes of cooking).
- Season with salt and pepper.
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