and satisfying on a cold winter's night. Recipe By : Sitara
Serving Size : 8 Preparation Time :2:00
Categories : Luncheon Main Dishes
Pork Stews
Amount Measure Ingredient -- Preparation Method
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3 pounds boneless pork shoulder or butt
1/2 cup vegetable oil
6 large carrot -- sliced
1 small can tomato paste
1 cup dried apricot halves
1 large onion -- cut in eighths
1 cup prunes
salt and pepper -- to taste
1. Cut pork into 1" cubes and season with salt and pepper.
2. Heat 3 T of the oil in a large pot over medium high heat. Add pork and cook till meat releases its juices and is no longer pink all over.
3. Add carrots and cook until slightly tender. Stir in tomato paste and 5 cups of water, then add apricots. Bring to a boil, reduce heat to low and simmer uncovered for 45 minutes.
Meanwhile heat remaining oil in a large skillet and add onions and cook stirring till deep golden brown.
4. Add onions and prunes to stew and continue to simmer over medium low heat till pork is very tender and sauce has thickened, about 30 minutes more. Adjust seasonings.
Serve with boiled potatoes buttered and garnished with chopped parsley.