Moroccan-Flavored Pork Ragu (Printer-Friendly Version) | Eating Well
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Moroccan-Flavored Pork Ragu

http://www.eatingwell.com/recipes/moroccan_flavored_pork_ragu.html

From EatingWell:  March/April 2007

This type of stew is normally cooked slowly for a few hours using tougher and fattier meat from the shoulder or rib area, but this quick version uses lean boneless pork chops. The lean meat becomes dry and hard when overcooked, so do pay attention to the cooking times. Serve over couscous, bulgur or rice, and garnish with a blend of 1/4 cup chopped cilantro, 2 tablespoons chopped scallions and 1 tablespoon chopped mint.

4 servings, about 1 1/4 cups each | Active Time: 1 hour | Total Time: 1 1/2 hours

Ingredients

Preparation

  1. Zest and juice the lemon(s) to get 1 tablespoon zest and 2 tablespoons juice; reserve the zest. Combine the juice, 1/2 teaspoon oil, paprika, turmeric, coriander, cumin, pepper and 1/4 teaspoon ginger in a medium bowl. Add pork; stir to coat. Marinate in the refrigerator for 30 minutes or up to 4 hours.
  2. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the pork and cook, stirring, until no longer pink on the outside and beginning to brown, 2 to 3 minutes. Transfer the pork to a plate.
  3. Add broth, squash, carrots, chickpeas, onion, tomatoes, preserved lemon (if using), tomato paste, garlic, hot sauce, cinnamon, allspice, the reserved lemon zest and the remaining pinch of ginger to the pan. Bring to a boil, stirring occasionally; reduce heat to a simmer and cook, stirring occasionally, until the vegetables are tender, 20 to 30 minutes. Stir in the pork, return to a simmer and cook, stirring, until the pork is just cooked through, 2 to 5 minutes more.

Nutrition

Per serving : 332 Calories; 11 g Fat; 3 g Sat; 5 g Mono; 67 mg Cholesterol; 30 g Carbohydrates; 30 g Protein; 7 g Fiber; 306 mg Sodium; 798 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 3 lean meat

Tips & Notes