Recipe - Pork Stew With Apricots And Prunes

2 tablespoon Butter; (One fourth stick)
2 tablespoon Vegetable oil
4 pound Trimmed pork shoulder; cut
into 1inch
; cubes
2 lg Onions; cut or sliced up
4 Garlic cloves; minced
One fourth cup All purpose flour
1 cn Chicken broth; (14
1/2ounce)
1 One half cup Apple cider or juice
1 cup Dark beer
2 tablespoon Dijon mustard
1 teaspoon Ground coriander
One half teaspoon Ground cinnamon
One half teaspoon Salt
1 cup Chopped dried apricots
Three fourths cup Chopped pitted prunes

Preheat oven to 350F. Melt 2 tablespoons butter with 2 tablespoons oil in
heavy large Dutch oven or casserole over mediumhigh heat. Add pork in
batches and cook until brown, stirring occasionally, about 4 minutes.
Transfer to bowl using slotted spoon.

Add onions and garlic to same pan and cook until tender, stirring
occasionally, about 10 minutes. Add flour and stir 3 minutes. Mix in broth,
cider, beer, mustard, coriander, cinnamon and salt and bring mixture to
boil. Return pork and any juices in bowl to Dutch oven. Stir in apricots
and prunes. Cover and bake 1 hour. Remove lid from Dutch oven and continue
baking until pork is tender and liquid is reduced to sauce consistency,
about 45 minutes longer. Season with salt and pepper.

Serves 6.

Bon Appetit October 1991

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