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Moroccan-Flavored Pork Ragu

Moroccan-Flavored Pork Ragu
This Recipe Is:

WebMD Recipe from EatingWell.com

This type of stew is normally cooked slowly for a few hours using tougher and fattier meat from the shoulder or rib area, but this quick version uses lean boneless pork chops. The lean meat becomes dry and hard when overcooked, so do pay attention to the cooking times. Serve over couscous, bulgur or rice, and garnish with a blend of 1/4 cup chopped cilantro, 2 tablespoons chopped scallions and 1 tablespoon chopped mint.

Ingredients
Prep: 1 hour | Total Time: 1 1/2 hours
  • lemons
  • 2 1/2 teaspoons
    extra-virgin olive oil, divided
  • 2 teaspoons
    paprika, preferably Hungarian
  • 1 teaspoon
    ground turmeric
  • 1 teaspoon
    ground coriander
  • 1/2 teaspoon
    ground cumin
  • 1/2 teaspoon
    freshly ground pepper
  • 1/4 teaspoon
    ground ginger, plus 1 pinch, divided
  • 1 1/2 pounds
    boneless pork chops, (1 inch thick), trimmed of fat, cut into 1-inch cubes
  • 1 14-ounce can
    reduced-sodium chicken broth
  • 1 cup
    butternut squash, diced (1/2-inch dice)
  • 1 cup
    carrots, sliced (1/2 inch thick)
  • 1 cup
    canned chickpeas, rinsed
  • 1/2 cup
    onion, chopped
  • 1/2 cup
    canned diced tomatoes
  • 2 tablespoons
    preserved lemon, chopped rinsed, (see Note; optional)
  • 1 tablespoon
    tomato paste
  • 2 teaspoons
    minced garlic
  • 1/4 teaspoon
    hot sauce, such as Tabasco
  • 1 Pinch
    ground cinnamon
  • 1 Pinch
    ground allspice
Instructions
  1. 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.
  2. 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.
  3. 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.

 

Tip
Note: Although entirely optional, preserved lemons make this ragu more authentic. A signature flavor in Moroccan dishes, lemons that are preserved in a salt-lemon juice mixture for at least 30 days have a salty, sweet taste and tender texture. Find them at specialty food stores or online at surlatable.com.
Nutritional Information

Makes: 4 servings, about 1 1/4 cups each
  • Calories301
  • Fat10 g
    • Saturated fat2 g
  • Cholesterol66 g
  • Carbohydrates27 g
    • Dietary fiber6 g
  • Protein27 g
  • Sodium495 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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