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Moroccan Style Pork Stew with Dried Apricots and Prunes


918 cal, 60 g protein, 36 g total fat (11gm sat fat), 88g carbs, 9g fiber, 26gm sugar, 175mg chol 493 mg sodium

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  • 1/4 cup vegetable oil
  • 4 lbs boneless pork shoulder cut into 2 inch pieces
  • 4 cloves garlic, chopped
  • 3 carrots, peeled and cut into 1 inch pieces
  • 2 med white onions, cut into 1 inch cubes
  • 1 (1-in piece of ginger peeled and finely minced
  • 4 cups chicken stock
  • 1 cup each: dried apricots and pitted prunes
  • 1 tbs each: ground cumin and paprika
  • 1/2 cup chopped fresh cilantro
  • salt and pepper to taste


Servings 6
Preparation time 15mins
Cooking time 150mins


Step 1

1. Heat oil in a large pot over high heat. Add pork and brown on all sides in small batches for 10 minutes. Remove meat from pot and set aside.

2. Add garlic, carrots, onion and ginger; saute for 10 min. Add pork, stock, apricots, prunes, spices, then bring to a boil. Reduce heat and simmer, covered for 2 hours. Add cilantro and cook for 5 min more, then season with salt and pepper.


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