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Serve this stew accompanied by boiled potatoes, buttered and garnished with chopped parsley, if you like.
From Saveur Magazine
3 pounds boneless pork shoulder, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
6 tablespoons vegetable oil, divided
6 carrots, peeled, trimmed, and sliced crosswise
4 tablespoons tomato paste
5 cups water
1 cup dried apricots - quartered
1 pound white boiling onions, peeled, each cut into 6 wedges
1 cup pitted prunes - halved
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1st Keep
 Debra
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evewol
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evewol
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