Moroccan Pork Stew

Pairs Well With

    Monga Zin


Pork Stew

  • 4 lbs. pork pillows pork butt will do but pillows are leaner
  • 4 T. oil
  • 6 qts. chicken stock
  • 4 large carrots diced
  • 4 large onions diced
  • 1 large jalapeno chile diced
  • 8 cloves garlic minced
  • 1 c. couscous
  • 4 oz. ginger fresh, grated
  • 1 T. turmeric ground
  • 2 bunches cilantro chopped

Dry Rub

  • 8 oz. ground cumin
  • 1 T. cayenne pepper
  • 1 T. ground cinnamon
  • 3 T. kosher or sea salt


  1. To prepare the dry rub, in a small bowl, combine the cumin, cayenne, cinnamon and salt.
  2. To prepare the stew, using your hands, generously rub the spices into the pork. In a large,heavy-bottomed pot, heat the oil over medium-high heat and sear the pork until it’s nicely brown on all sides. Add to the pot enough chicken stock to cover the meat. Reduce the heat to medium, cover the pot and simmer the pork for 2 hours.
  3. After the pork has been braised, reserve the liquid. Remove the pork from the pot and cut it into 1-inch cubes. In the same pot, sauté all the remaining ingredients except for the cilantro, then pour in the braising liquid. Increase the heat to a simmer, add the pork, and let simmer for 20 minutes. Add half of the chopped cilantro and let simmer another 5 minutes. Season with salt and serve in bowls garnished with the remaining cilantro.


Servings 8