Pork Stew with Prunes and Apricots

60 minutes Prep: 15 minutes Cook: 45 minutes

388 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

3	tablespoons	flour, all-purpose
1/4	teaspoon	garlic powder
1	pound	pork	cut in 1" chunks
3	Stalks	celery	chopped
1	medium	onion	chopped
1/2	teaspoon	cumin	ground
1/4	cup	brandy
1 1/2	cups	prunes	pitted, halved
1/2	teaspoon	paprika
1/4	teaspoon	black pepper
2	tablespoons	vegetable oil
2	each	carrots	cut in 1/2 " pieces
1/4	cup	parsley leaves	fresh, chopped
1/4	teaspoon	allspice	ground
2	cups	chicken broth
1	cup	apricots, dried	dried

Directions

In a plastic bag combine the flour, 1/4 tsp of the salt, paprika, garlic powder, and 1/8 tsp of the pepper.

Add a few pieces of the meat, and shake in the flour until coated.

Repeat with the remaining meat; set aside.

In a heavy saucepan, heat oil over medium high heat.

Add meat several pieces at a time and brown.

Remove and set aside. Reduce heat to medium low and stir in celery, carrots, onion, parsley, cumin and allspice.

Cook stirring, 5 minutes.

Stir in brandy and cook 2 minutes. Add broth, pork, remaining 1/4 tsp of the salt and 1/8 tsp of the pepper.

Bring to a boil.

Cover and simmer 45 minutes, stirring occasionally.

Add prunes and apri- cots, and cook 10 minutes or until fruits are tender.

Serve over noodles.

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Nutrition Facts

Serving Size 308g

Amount per Serving

Calories 388 45% of calories from fat

	% Daily Value*
Total Fat 19.0g	30%
Saturated Fat 5.0g	26%
Trans Fat 0.0g
Cholesterol 101mg	34%
Sodium 264mg	11%
Total Carbohydrate 15.0g	5%
Dietary Fiber 2.0g	7%
Sugars 5.0g
Protein 38.0g	75%

Vitamin A	112%		Vitamin C	16%
Calcium	5%		Iron	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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