Pork Stew with Apricots and Prunes Recipe

Name: Pork Stew with Apricots and Prunes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons (1/4 stick) butter; 2 tablespoons vegetable oil; 4 pounds trimmed pork shoulder, cut into 1-inch cubes; 2 large onions, sliced; 4 garlic cloves, minced; 1/4 cup all purpose flour; 1 14 1/2-ounce can chicken broth; 1 1/2 cups apple cider or juice; 1 cup dark beer; 2 tablespoons Dijon mustard; 1 teaspoon ground coriander; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 cup chopped dried apricots; 3/4 cup chopped pitted prunes

Servings: persons

2 tablespoons (1/4 stick) butter
2 tablespoons vegetable oil
4 pounds trimmed pork shoulder, cut into 1-inch cubes
2 large onions, sliced
4 garlic cloves, minced
1/4 cup all purpose flour
1 14 1/2-ounce can chicken broth
1 1/2 cups apple cider or juice
1 cup dark beer
2 tablespoons Dijon mustard
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup chopped dried apricots
3/4 cup chopped pitted prunes

1
Preheat oven to 350F.
2
Melt 2 tablespoons butter with 2 tablespoons oil in heavy large Dutch oven or casserole over medium-high heat.
3
Add pork in batches and cook until brown, stirring occasionally, about 4 minutes.
4
Transfer to bowl using slotted spoon.
5
Add onions and garlic to same pan and cook until tender, stirring occasionally, about 10 minutes.
6
Add flour and stir 3 minutes.
7
Mix in broth, cider, beer, mustard, coriander, cinnamon and salt and bring mixture to boil.
8
Return pork and any juices in bowl to Dutch oven.
9
Stir in apricots and prunes.
10
Cover and bake 1 hour.
11
Remove lid from Dutch oven and continue baking until pork is tender and liquid is reduced to sauce consistency, about 45 minutes longer.
12
Season with salt and pepper.

1505

kcal

Calories

Fat

Carbs

138

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons (1/4 stick) butter, 2 tablespoons vegetable oil, 4 pounds trimmed pork shoulder, cut into 1-inch cubes, 2 large onions, sliced, and more.

Yes, Pork Stew with Apricots and Prunes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Stew with Apricots and Prunes

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