Pork and Apricot Stew, aka “A Gentleman in Moscow” Style

Ingredients:

• 3 tablespoons oil (canola or olive)
• 2 ½ pounds boneless pork shoulder or pork butt, cut into 2-inch chunks
• 1 tablespoon smoked paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon cayenne pepper
• 1 teaspoon sea salt
• ¼ teaspoon black pepper
• 1 large onion, diced
• 3 stalks celery, diced
• 4 large carrots, chopped into ¼ inch rounds
• 4 cups chicken stock
• ½ cup apricot preserves or spread
• 2 tablespoons apple cider vinegar
• 2 tablespoons cornstarch
• ¼ cup water
• 2 15-ounce cans chickpeas, rinsed
• ½ cup dried apricots, cut in half
• 2 cups brown rice
• green onions, chopped, for garnish

Instructions:

1. In a small bowl, mix spices (paprika to pepper) together with a small whisk or fork.

2. Prepare onion, celery and carrots by chopping/dicing.

3. Heat oil in a Dutch oven or large pot over medium-high heat. Add all of the pork chunks. Pour spices on top of pork and stir to coat. Add the onions, celery and carrots to the pot and stir.

4. Cook until the pork is browned on all sides, stirring occasionally, about 10 minutes.

5. Add the chicken stock, apricot preserves or spread and apple cider vinegar to the pot. Bring to a boil. Reduce heat to low, cover and simmer for 1 hour. Mix the cornstarch and 1/4 cup water, then the cornstarch mixture, chickpeas and rice to the pot. Continue to simmer for one more hour.