Best Pork Stew With Apricots And Prunes Recipes

PORK STEW WITH APRICOTS

Pork Stew With Apricots image

This is a hearty stew with tons of flavor, it can also be made in a crockpot. Serve this with crusty bread or basmati rice. This tastes even better the following day! The first time I made this recipe I used 1-1/2 cups apple cider vinegar instead of apple cider, I picked out the meat and had to throw away the rest, please don't make the same mistake, use only apple cider for this or you can use apple juice. This is really good even with omitting the dried apricots, but better with them!

Provided by Kittencalrecipezazz

Categories Pork

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 1420.8, Fat 97.1, SaturatedFat 30.4, Cholesterol 322.1, Sodium 780, Carbohydrate 46.4, Fiber 7.5, Sugar 24.6, Protein 84.7

SLOW-COOKER FRUIT AND PORK STEW

Slow-Cooker Fruit and Pork Stew image

Sweet apples, apricots and plums work well with this stew's robust flavors.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h20m

Yield 8

Number Of Ingredients 12

Ingredients

2 lb boneless pork shoulder roast, trimmed of fat, cut into 1-inch pieces
2 medium parsnips (about 12 oz), peeled, chopped (about 2 cups)
1 large red onion, cut into 1-inch pieces (about 3 cups)
1 cup dried apricots (6 oz)
1 cup pitted dried plums (6 oz
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cloves
3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 cup apple cider
2 large Golden Delicious apples (about 1 1/4 lb)

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix pork, parsnips, onion, apricots and plums. Add flour, salt, pepper and cloves; toss until pork, vegetables and fruit are coated. Add broth and cider; mix well.
Cover; cook on Low heat setting 7 to 9 hours.
Core apples; cut each into large chunks. Stir apples into stew. Cover; cook on Low heat setting 1 hour longer. Stir well before serving.

Nutrition Facts : Calories 440, Carbohydrate 51 g, Cholesterol 75 mg, Fat 1, Fiber 7 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 33 g, TransFat 0 g

PORK STEW WITH APRICOTS AND PRUNES

Pork Stew with Apricots and Prunes image

Provided by Lynn Hagee

Categories Soup/Stew Fruit Pork Stew Prune Apricot Fall Bon Appétit St. Louis Missouri

Yield Serves 6

Number Of Ingredients 15

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

Steps:

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