Pork Ragu With Moroccan Flavors
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 319.5
- Total Fat: 11.7 g
- Cholesterol: 53.3 mg
- Sodium: 712.6 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 9.1 g
- Protein: 25.8 g
View full nutritional breakdown of Pork Ragu With Moroccan Flavors calories by ingredient
Introduction
Got this from Eatingwell.com, and it sounded so good. I made it without the paprika because I didn't have any and it still tasted really good. Little bit of effort, but worth it if you like flavorful food. Got this from Eatingwell.com, and it sounded so good. I made it without the paprika because I didn't have any and it still tasted really good. Little bit of effort, but worth it if you like flavorful food.Number of Servings: 4
Ingredients
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2 Lemons
2 1/2 tsp Olive Oil, divided
1 tsp Coriander
2 tsp Paprika
1/2tsp cumin (I used more than that)
1/4 tsp ginger + a pinch divided
1 1/2 lbs boneless pork chops, cubed, trim all fat
1 14 oz can of chicken broth
1 Cup butternut squash, 1/2 inch dice
1 cup carrots, sliced
1 cup canned chickpeas (garbanzos)
1/2 cup onion, chopped (I used more)
1/2 cup canned diced tomatoes (I used fresh)
2 cloves garlic (I used 3)
dash of hot sauce
pinch of cinnamon
Directions
1. Zest and juice the lemon to get 1 Tbsp of zest and 2 tbsp of juice. Reserve the zest.
2. Combine the juice, 1/2 tsp of olive oil, paprika, coriander, cumin, salt (if you're using it) pepper, 1/4 tsp of ginger in a medium bowl. Add pork and stir to coat. Marinate 15 Minutes to 4 hours.
3. Heat the remaining 2 tsp of oil in a non-stick skillet over medium heat. Add the pork and cook for 2-3 minutes until the outsides are no longer pink, and are beginning to brown. Transfer meat to plate.
4. Add broth, squash, carrots, chickpeas, onion, tomato, garlic, hotsauce, cinnamon, reserved zest, and pinch of ginger to the pan. Bring to boil, stirring occasionally.
5. Reduce heat and simmer. Cook until the veg is tender, 20-30 minutes. Stir in pork and cook 4-5 minutes more.
Serving Size: 4 servings 1 1/4 Cup each
Number of Servings: 4
Recipe submitted by SparkPeople user REOSHANA.
2. Combine the juice, 1/2 tsp of olive oil, paprika, coriander, cumin, salt (if you're using it) pepper, 1/4 tsp of ginger in a medium bowl. Add pork and stir to coat. Marinate 15 Minutes to 4 hours.
3. Heat the remaining 2 tsp of oil in a non-stick skillet over medium heat. Add the pork and cook for 2-3 minutes until the outsides are no longer pink, and are beginning to brown. Transfer meat to plate.
4. Add broth, squash, carrots, chickpeas, onion, tomato, garlic, hotsauce, cinnamon, reserved zest, and pinch of ginger to the pan. Bring to boil, stirring occasionally.
5. Reduce heat and simmer. Cook until the veg is tender, 20-30 minutes. Stir in pork and cook 4-5 minutes more.
Serving Size: 4 servings 1 1/4 Cup each
Number of Servings: 4
Recipe submitted by SparkPeople user REOSHANA.
Member Ratings For This Recipe
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MUMSTER66
