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Pork and dried fruit stew
Servings
6
Ingredients
250 ml (1 cup) dried Black Mission figs, stem ends snipped off
125 ml (1/2 cup) golden raisins
125 ml (1/2 cup) dried currants
15 ml (1 tbsp.) olive oil
908 g (2 pounds) duBreton pork shoulder picnic roast boneless, cut into cubes
All-purpose flour, about 125 ml (1/2 cup)
1 medium onion, chopped
3 cloves garlic, crushed
125 ml (1/2 cup) slivered almonds
5 ml (1 tsp.) cinnamon
3 ml (1/2 tsp.) nutmeg
1250 ml (5 cups) chicken broth
250 ml (1 cup) light rum or another cup of chicken broth
Salt and freshly ground black pepper
125 ml (1/2 cup) golden raisins
125 ml (1/2 cup) dried currants
15 ml (1 tbsp.) olive oil
908 g (2 pounds) duBreton pork shoulder picnic roast boneless, cut into cubes
All-purpose flour, about 125 ml (1/2 cup)
1 medium onion, chopped
3 cloves garlic, crushed
125 ml (1/2 cup) slivered almonds
5 ml (1 tsp.) cinnamon
3 ml (1/2 tsp.) nutmeg
1250 ml (5 cups) chicken broth
250 ml (1 cup) light rum or another cup of chicken broth
Salt and freshly ground black pepper
- Combine the figs, raisins and currants.
- Cover dried fruit with boiling water and let plump for 20 minutes.
- Meanwhile, heat oil in a large heavy saucepan or Dutch oven over medium-high heat.
- Dredge pork cubes lightly in flour, shake off excess and brown pork in oil, about 10 minutes total.
- Drain fruit and add to pan with onion, garlic, almonds, cinnamon, nutmeg, broth and rum.
- Bring to a boil, lower heat, cover and simmer for 2 to 2 1/2 hours, or until pork is very tender.
- Season to taste with salt and pepper.
Nutrient analysis per serving: 689 calories, 37.9 g protein, 53.1 g carbohydrates, 26.7 g fat, 7.3 g saturated fat, 123 mg cholesterol, 1,110 mg sodium, 34% calories from fat, 30% calories from carbohydrates
