Moroccan-Flavored Pork Ragu

Ingredients:

  • 2 lemons
  • 2 1/2 tsp. extra-virgin olive oil, divided
  • 2 tsp. paprika, preferably Hungarian
  • 1 tsp. ground turmeric
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  • 1 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1/2 tsp. freshly ground pepper
  • 1/4 tsp. ground ginger, plus 1 pinch, divided
  • 1 1/2 lbs. boneless pork chops, (1 inch thick), trimmed of fat, cut into 1-inch cubes
  • 1 14-ounce can reduced-sodium chicken broth
  • 1 cup butternut squash, diced (1/2-inch dice)
  • 1 cup carrots, sliced (1/2 inch thick)
  • 1 cup canned chickpeas, rinsed
  • 1/2 cup onion, chopped
  • 1/2 cup canned diced tomatoes
  • 2 Tbsp. preserved lemon, chopped and rinsed (optional)
  • 1 Tbsp. tomato paste
  • 2 tsp. minced garlic
  • 1/4 tsp. hot sauce, such as Tabasco
  • 1 pinch ground cinnamon
  • 1 pinch ground allspice

Directions:

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.

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.

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.

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Source: http://www.lifescript.com

By LRP from LWL, MA

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