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Recipes

Mexican Pork Stew with Apricots & Almonds
For a tasty and authentic accompaniment, bake corn bread or cornsticks to serve with the stew.
  • 2-1/2 teaspoons cumin
  • 3/4 teaspoon ground coriander
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/2 pound lean boneless pork loin, pounded to 1/2-inch thickness
  • 1 tablespoon olive oil
  • 1/2 cup canned chicken broth diluted with 1/2 cup water, or 1 cup homemade chicken broth
  • 1 large onion, chopped
  • 1 large red bell pepper, diced
  • 1 medium unpeeled Granny Smith apple, diced
  • 1 can (4 ounces) chopped mild green chilies, drained
  • 2 garlic cloves, minced
  • 1/2 cup dried apricots, preferably Turkish
  • 2 tablespoons golden raisins
  • 1 ounce whole unsalted almonds
  • 1/2 teaspoon flour

1. In small bowl or cup, combine cumin, coriander, black pepper, cinnamon, salt and cayenne. Cut the pork into 1/2-inch cubes.

2. In Dutch oven or flameproof casserole, heat oil over medium-high heat. Add spices and saute, stirring constantly, until fragrant, about 1 minute. Add pork and saute until it turns white, 1 to 2 minutes. With slotted spoon, transfer pork to a plate. Immediately pour 1/4 cup of diluted broth into pan to deglaze it.

3. Add onion, bell pepper, apple, chilies and garlic to casserole and bring to a boil. Reduce heat to medium, cover and simmer, stirring occasionally, until vegetables begin to soften, about 5 minutes.

4. Add remaining 3/4 cup diluted broth, apricots and raisins; increase heat to high and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes, stirring once or twice, to blend the flavors.

5. Meanwhile, in mini-food processor or a nut mill, grind almonds with flour until nuts are medium-fine.

6. Return cooked pork (and any juices that have collected on plate) to casserole along with ground almonds. Cover and simmer, stirring occasionally, until stew is slightly thickened, 4 to 5 minutes.


Nutritional Information
Per serving: 269 calories, 10.8g total fat, 1.8g saturated fat, 6.2g monounsaturated fat, 1.4g polyunsaturated fat, 4.8g dietary fiber, 16g protein, 29g carbohydrate, 36mg cholesterol, 289mg sodium.
Good source of: fiber, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
45