Big-Batch Spiced Pork And Apricot Stew

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10 pounds boneless pork shoulder or butt, trimmed of excess fat and cut into 2-inch pieces

1/4 cup paprika

3 tablespoons ground cumin

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1 teaspoon cayenne pepper

kosher salt and black pepper

3 large onions, sliced 1/2-inch thick

2 quarts low-sodium chicken broth (8 cups)

1 1/3 cups apricot preserves

1/4 cup cider vinegar

1/2 cup cornstarch

4 15-ounce cans chickpeas, rinsed

2 cups dried apricots, halved

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