EASY Moroccan Pork Stew

22 95 361
Ingredients Minutes Calories
Prep Cook Servings
50 min 45 min 4
EASY Moroccan Pork Stew
Health Highlights

Ingredients


4 tbsp Lemon peel (zest)
2 tbsp Lemon juice
2 1/2 tsp Extra virgin olive oil (divided)
2 tsp Paprika
1 tsp Turmeric, ground
1 tsp Coriander, ground
1/2 tsp Cumin
1/2 tsp Black pepper
1 dash Ginger, ground (plus 1 pinch, divided)
681 gm Pork, tenderloin, lean (1 inch thick, trim fat, cut into 1-inch cubes - can use boneless pork chops)
1 can (15oz) Chicken broth (stock), low sodium
1 cup Butternut squash (diced about 1/2-inch - TIME SAVER: buy pre-cut)
1 cup sliced Carrots (1/2 inch thick)
1 cup Chickpeas, canned, drained (organic, rinsed)
1/2 cup White onion (chopped)
1/2 cup Diced tomatoes, canned (organic)
2 tsp Kosher salt
1 tbsp Tomato paste, canned
2 tsp Garlic (minced)
1 dash Hot sauce (mild or desired heat level)
1/2 tsp Cinnamon (1 pinch or to taste)
1/2 tsp Allspice, ground (1 pinch or to taste)

Instructions


Combine 2 TBS lemon 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, lemon zest, salt, tomato paste, garlic, hot sauce, cinnamon, allspice, 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, stirring, until the pork is just cooked through, 2 to 5 minutes more.

Can be served over couscous, bulgur, or rice, and garnished with chopped cilantro, chopped scallions and or chopped mint.

Note:

Lean meat becomes dry and hard when overcooked, make sure pay attention to the cooking times.

Nutrition Facts

Per Portion

Calories 361
Calories from fat 93
Calories from saturated fat 25.9
Total Fat 10.4 g
Saturated Fat 2.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 3.9 g
Cholesterol 113 mg
Sodium 1610 mg
Potassium 1168 mg
Total Carbohydrate 28.0 g
Dietary Fiber 7.8 g
Sugars 7.9 g
Protein 43 g

Dietary servings

Per Portion


Fruit 0.1
Meat 1.9
Meat Alternative 0.3
Vegetables 1.9

Energy sources


Pygal27%445.28447791121164136.3655438853525426%433.2891289949166264.7160758431162447%292.52470987035326188.0619803449311327%26%47%CarbohydratesFatProtein
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