Pork Stew With Apricots - cooking recipe

Ingredients

1/4 cup oil
4 lbs pork shoulder, cut into about 1-inch cubes
2 large onions, sliced
1 -2 tablespoon chopped fresh garlic
1 -2 teaspoon crushed red pepper flakes (or to taste)
1/4 cup flour
1 (14 ounce) can chicken broth
1 1/2 cups apple cider (use apple cider not apple cider vinegar!)
1 cup dark beer
2 tablespoons Dijon mustard (use only Dijon)
2 tablespoons curry powder (or to taste)
1 teaspoon coriander
1/2 teaspoon cinnamon
salt and pepper, to taste
4 large carrots, cut into small pieces
1 cup dried apricot

Preparation

Set oven to 350 degrees.
Heat oil in a large heavy pot over medium-high heat.
Add in the cubed pork and brown in batches; transfer to a bowl.
To the same pot, add in onions, garlic and crushed red pepper flakes; cook, stirring with a wooden spoon until tender (about 8-10 minutes).
Add in flour and stir with spoon for about 3 minutes.
Add in broth, apple cider, beer, Dijon mustard, coriander, cinnamon salt and pepper; stir to combine and bring to a boil.
Add in the chopped carrots and return the browned pork back with any juices from the plate to the pot.
Cover and place in the oven for about 1 - 1-1/2 hours, or until the pork is tender and the liquid is reduced (add in apricots the last 25 minutes of cooking).
Season with salt and pepper.