As I post, I am sitting in the airport waiting to board my 10 hour flight. I will not complain about the length of the flight nor that I will be sitting in a center seat because I am on my way home after being away from my family for a whole 7 days for work. I know to some that may not seem like much, but to me, it is eternity. I know it could be a lot worse (remember I am still serving and I could be deployed), but luckily that is not the case. Not only does my Hubby can’t wait until I walk in the door (of course to relieve himself of all parental duties for the rest of the weekend after playing single Dad for an entire week), but more so my body is yearning to be back home where healthy food and routines await me.
Speaking of healthy food, this Moroccan Pork Stew is one of my favorite meals. It is everything you are looking for in a stew/ soup: warm, filling, and flavorful. If you tried my other Moroccan dish, Chicken Tagine, and love those aromatic flavor combinations, then you will absolutely love this recipe too. Some people may call me cheap, but others will call me resourceful. As you know I cook A LOT and when I do cook, I cook in BIG quantities. My rational why I like to cook more portions is so I have more left over to eat for lunch and even the next night for dinner. Messing up a kitchen for one meal is so not worth it in my book; who has the time for that? Anyway, having that said, I am no saint and after a while I too get tired of eating the same meal. My favorite and most popular meals that make a lot of food can be found here and here. Based on those previous crock pot pork shoulder meals, I blogged my first two Leftover Makeover meals which you can find here and here. If you like those options, please try my new Leftover Makeover meal, Moroccan Pork Stew. I hope you will love it as much as my family.
One disclaimer about this Moroccan Pork Stew is when I made it at the time I was craving chick peas (I know what you are thinking, what kind of normal person craves chick peas? I can think of 100 other worse things for you that I was craving too but that is here nor there). Either way, I added chick peas to the recipe and it was delish. If you are Paleo (like me most nights) omit it and don’t look back. The chick peas were good and certainly gave the stew a great flavor and texture, but you will not miss them. What you will miss if you do NOT try this recipe is the amazing aroma and complexity these spices give this stew. Eat it like a stew or serve it with my no grain cauliflower rice. For my non Paleo followers can serve it over couscous. Either way you will love it.
- 5 pounds of boneless pork shoulder or butt, trimmed of excess fat and shredded into 2-inch pieces
- 2 tablespoons of paprika
- 4 teaspoons of ground cumin
- 1 teaspoon of ground ginger
- 1 teaspoon of ground cinnamon
- ½ teaspoon of cayenne pepper
- kosher salt and black pepper
- 2 medium onions, sliced ½-inch thick
- 4 cups of low-sodium chicken broth
- 2 tablespoons of cider vinegar
- 2 (15 oz) cans of chickpeas, rinsed
- ½ cup of dried apricots, halved
- ½ cup of raisins
- In a Dutch oven or large pot, toss the shredded pork with the paprika, cumin, ginger, cinnamon, cayenne, 2 teaspoons of salt, and 1 teaspoon of black pepper.
- Scatter the sliced onion over the pork and stir.
- Add the broth and cider vinegar to the pot and bring to a boil. Reduce heat and simmer, covered, until tender, about 30 minutes.
- Halfway through the cooking process, about 15 minutes, add the chickpeas, dried apricots and raisins and simmer, until the cooking liquid is slightly thickened, 15 to 20 minutes more.
So what is the verdict?
See your Recipe Book.