put the pumpkin in when instructed) and it turned out great. Be the first to review this recipe. I also add the kale a little later because I like it a little undercooked. Also stood up very well for next day or two eating! Add pork; cook 4 minutes or until browned, stirring occasionally. free robux codes 2019 claim here. What a great and easy recipe. olive oil. Return the onion to the pot along with all the remaining ingredients. Be sure to toss in a cinnamon stick and a sprinkle of cumin too. INGREDIENTS Nutrition. Cook, stirring constantly, until fragrant, about 1 minute. A warm spice combination of cinnamon and cumin give off an amazing aroma as this pumpkin and pork stew simmers long and slow in the oven. Add the onions to the kettle, cook them, stirring occasionally, until they are golden, and stir in the garlic. Make a big pot to share with any friends who stop by, and serve with a big spoonful of mashed potatoes to soak up the savory sauce. Add the vinegar, applesauce, tomatoes with their juices, pumpkin, sage, stock and pork. Remove top and set aside; discard seeds and loosen fibers from inside. YIKES!! boneless pork shoulder, cut into 1-inch cubes; Kosher salt and freshly ground black pepper, to taste ; 3 Tbs. I also cooked it in a crockpot and did not add the oil. 2 . Set aside. Our pork and pumpkin stew is full of tender pork, sweet, hearty root vegetables and warm spices. You could also leave it on and take it off half an hour before serving if needed if you don’t have time to check up I’d say. Yummm Dust the pork with the flour. tablespoons all-purpose flour. Add onion, bell pepper, and celery; cook for 2 minutes, stirring occasionally. This is a good starting point, but I was afraid it would turn out bland, so I added dried chipotles, bay leaves, cinnamon stick, cumin, coriander and oregano. We ended up adding a bit of teriyaki sauce to it and it was pretty tasty. Serve the stew over mashed potatoes, see my recipe under “vegetables”. 3 . Bring to a boil and season with salt and pepper. Per serving: 271 calories, 13 g fat (3 g saturated), 66 mg cholesterol, 317 mg sodium, 18 g carbohydrates, 3 g fiber, 23 g protein, See Nutrition Data's complete analysis of this recipe. Next time I will include a bouquet garni and add about a 1/4 cup of minced fresh rosemary. It’s pumpkin season and there is a lot more things you can do besides make pie or muffins! (Click here to see how to cook those seeds!). I found this much more convenient, with no change in the quality of the resulting dish. This is not only utterly delicious--the flavours were made for each other--it is very light in fat and calories (as long as the meat is well trimmed), exceptionally nutritious, and very pretty on the plate. Here’s a delicious way to warm up after trick-or-treating tonight! 2 lb. Reduce the heat to medium and warm the remaining 1 Tbs. Powered by the Parse.ly Publisher Platform (P3). In a 3 1/2-quart Dutch oven over medium-high heat, warm 2 Tbs. I made it a little different: Delicious!!! I really enjoyed this - made with pasture raised North Carolina pork (to die for!). We put the stew in a hollowed out pumpkin on halloween....lots of fun. 2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces, a 14- to 16-ounce can tomatoes, including the juice, 4 cups chopped washed turnip greens or kale, a 2-pound pumpkin (preferably a sugar pumpkin), seeded, reserving the seeds for toasting if desired, peeled, and cut into 1-inch pieces. boneless pork shoulder, cut into 1-inch cubes . Increase the heat and brown the pork in batches. I will make this again and again, (and again) but it deserves something fancier than rice. Add the tomatoes with their juice, breaking them up, the water, and the pork with any juices that have accumulated in the bowl, bring the mixture to a boil, and braise the stew, covered, in the middle of a preheated 350° F. oven for 1 hour. The only adjustment I would make is to add a little salt to enhance the flavors. After browning the pork I stuffed as much pork as would fit into the pumpkin and added the stew … @2019 Williams-Sonoma, Inc. All rights reserved. Pumpkin and pork stew is similar to beef stew with your standard ingredients: meat, potatoes, carrots, and onions. The kale keeps its colour nicely. Cook, stirring constantly, until fragrant, about 1 minute. Pork, Pumpkin and Apple Stew. Pork and Pumpkin Stew . Stir in the greens and the pumpkin and braise the stew, covered, for 25 to 30 minutes, or until the pumpkin is tender. 2 lb. In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the pork, patted dry, in batches, transferring it with a slotted spoon to a bowl as it is browned. Skim the fat off the sauce. Save my name, email, and website in this browser for the next time I comment. Brush outside of pumpkin with remaining oil. The seasonings and braising liquid were from the stew recipe. Made with pumpkin, kale, and watermelon radish (instead of turnips) from the farm box. chicken stock concentrate mixed with 2 cups water, or 2 cups chicken stock. Also pork shanks instead of boneless. It could go many ways in terms of spices: Moroccan, Ethiopian, Italian, Mexican... My go-to recipe for maximizing our CSA Farm Share. Transfer the pot to the oven and cook until the pork is fork-tender, 2 to 2 1/2 hours. of the olive oil. So if you follow the directions more closely, you may have a different result. Use a little Sugar Pie pumpkin or a bright orange squash such as the butternut, buttercup, and the Jamaican "pumpkin" or calabaza, not the big, watery, coarse Jack-O-Lantern type. It also means we’re packing in some extra nutrients from vitamin-rich pumpkin. of good curry powder, and 1 tbs. It is a perfect fall dish- I made a few changes- double the garlic, added some cumin and used spinach instead of kale. Our pork and pumpkin stew is full of tender pork, sweet, hearty root vegetables and warm spices. I have made this dish twice now. I use sugar pie pumpkin and it takes much longer to cook the the recipe implies. Add the vinegar, applesauce, tomatoes with their juices, pumpkin, sage, stock and pork. My only issue: the pumpkin should go in at the same time as the turnips. Made as directed, with the addition of a bit of curry powder. Serve the stew over mashed potatoes. I love this recipe. Spoon stew into pumpkin and replace top. circle around top stem. I like the simple ingredients list and the fact that it cooks in the oven. Place pumpkin in a shallow sturdy baking pan. Substitute peeled, cubed butternut squash for the pumpkin, if desired. Season the stew with salt and pepper and serve it with the rice. I paired it with a nice Pinot grigio or Red Zinfandel. June 10, 2014; Carole Kwiat; Chock-full of tender pork and pumpkin and seasoned with a medley of fragrant spices, this warming stew is perfect for an autumn supper with friends. UNITS: US. My additions made it a 3 1/2 forker. first of all I cooked it on top of the stove, I added I make it exactly as stated and it's a wonderful winter stew. How about a stew for your Halloween dinner? teaspoons fennel seeds, crushed . Since I had pork and an extra pumpkin on hand I gave it a try. Tasty, in spite of few seasonings. Yes please! Great dish - I have made it twice, with just minor tweaks (add whole head of garlic, plus 3 TB raz al hanout Moroccan spice mix). Add the oil to a large sauté pan over high heat and brown the I did add some salt and pepper each time I added ingredients. I changed it quite a bit so I may have a totally different dish, but everyone LOVED what I came up with so here you go. 2 lb. olive oil; 1 yellow onion, diced; 1 1/2 tsp. I used a rutabaga or Swede turnip--the recipe didn't specify.