Moroccan-Flavored Pork Ragu
Moroccan-Flavored Pork Ragu requires approximately 1 hour and 30 minutes from start to finish. This gluten free and dairy free recipe serves 4 and costs $3.07 per serving. One portion of this dish contains around 41g of protein, 16g of fat, and a total of 402 calories. It is brought to you by Eating Well. 464 people have tried and liked this recipe. A mixture of butternut squash, hot sauce, chicken broth, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a main course. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is super. Fish-flavored Pork, One-Pan Whiskey-Flavored Pork Chops, and Pork Ragu are very similar to this recipe.
Servings: 4
Preparation duration: 60 minutes
Cooking duration: 30 minutes
Ingredients:
1 cup butternut squash, diced (1/2-inch dice)
1 cup canned chickpeas, rinsed
1/2 cup canned diced tomatoes
1 cup carrots, sliced (1/2 inch thick)
1 14-ounce can reduced-sodium chicken broth
2 teaspoons minced garlic
1 Pinch ground allspice
1 Pinch ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger, plus 1 pinch, divided
1 teaspoon ground turmeric
1/4 teaspoon hot sauce, such as Tabasco
2 lemons
2 1/2 teaspoons extra-virgin olive oil, divided
1/2 cup onion, chopped
2 teaspoons paprika, preferably Hungarian
1/2 teaspoon freshly ground pepper
1 1/2 pounds boneless pork chops, (1 inch thick), trimmed of fat, cut into 1-inch cubes
2 tablespoons preserved lemon, chopped rinsed, (see Note; optional)
1 tablespoon tomato paste
Equipment:
bowl
frying pan
Cooking instruction summary:
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.
Step by step:
1. Zest and juice the lemon(s) to get 1 tablespoon zest and 2 tablespoons juice; reserve the zest.
2. Combine the juice, 1/2 teaspoon oil, paprika, turmeric, coriander, cumin, pepper and 1/4 teaspoon ginger in a medium bowl.
3. Add pork; stir to coat. Marinate in the refrigerator for 30 minutes or up to 4 hours.
4. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat.
5. Add the pork and cook, stirring, until no longer pink on the outside and beginning to brown, 2 to 3 minutes.
6. Transfer the pork to a plate.
7. 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 Information:
covered percent of daily need
