Pork Stew With Apricots And Prunes

Recipe Ingredients

2 tablespoons	30ml	Butter - (1/4 stick)
2 tablespoons	30ml	Vegetable oil
4 lbs	1816g / 64oz	Trimmed pork shoulder - cut 1" cubes
2 lbs	908g / 32oz	Onions - sliced (large)
4		Garlic cloves - minced
1/4 cup	15g / 0.5oz	All-purpose flour
1		Chicken broth - (14 1/2 oz)
1 1/2 cups	355ml	Apple cider or juice
1 cup	237ml	Dark beer
2 tablespoons	30ml	Dijon mustard
1 teaspoon	5ml	Ground coriander
1/2 teaspoon	2.5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Salt
1 cup	146g / 5.1oz	Chopped dried apricots
3/4 cup	109g / 3.8oz	Chopped pitted prunes
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat oven to 350 degrees. 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.

This recipe yields 6 servings.

Source:
Bon Appetit, October 1991

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