I will make this again and again, (and again) but it deserves something fancier than rice. Brush outside of pumpkin with remaining oil. This will add a nice herb flavor and keep the recipe healthy. Serves 6. i will make it , this food taste amazing. Transfer the pot to the oven and cook until the pork is fork-tender, 2 to 2 1/2 hours. Tried it with chicken and turkey as well. The second time, after browning the meat on the stove, I put all the ingredients into a slow cooker (kale added towards the end). This stew is delicious. (Click here to see how to cook those seeds!). Increase the heat and brown the pork in batches. 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. Stir in pumpkin, chorizo and hominy and cook 5 minutes. greens (they were right out of the freezer). Add bell pepper, jalapeño and ¼ cup minced cilantro to stew. Delicious!!! Put a lid on the pot and transfer the pot to the oven and cook until the pork is fork-tender, 2 to 2 1/2 hours. 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. 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. I used a Puerto Rican lager instead of water. I trimmed all of the fat off of the pork and we liked the dish very much. I made it a little different: I also cooked it in a crockpot and did not add the oil. What a great and easy recipe. Enter your email address to subscribe to Taste and receive new posts by email. A big thanks to the other cooks for the suggestion. Return the onion to the pot along with all the remaining ingredients. Pork, Pumpkin and Apple Stew. 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. I did use potatoes instead of turnips and 1/2 farmers-market spinach and 1/2 turnip greens. Recipe by Outta Here. I encourage you to try adding some pumpkin puree to your next batch of stew or chili. olive oil. It’s pumpkin season and there is a lot more things you can do besides make pie or muffins! ADD YOUR PHOTO. boneless pork shoulder, cut into 1-inch cubes; Kosher salt and freshly ground black pepper, to taste ; 3 Tbs. I paired it with a nice Pinot grigio or Red Zinfandel. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. 2 lb. How about a stew for your Halloween dinner? pumpkin (its was already cooked), and left-over 3 . do you think the guy from san francisco was kidding about the teriyaki sauce?? I was surprised on how good it tasted. 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. Bring to a boil and season with salt and pepper. 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. You really have to brown the meat to get a strong base for this stew. Stir in the turnips and braise the stew, covered, for 20 minutes. Sugar (pie) pumpkins are usually smaller than the jack-o-lantern pumpkins. I switched russet potatoes for the turnips, added 2 tbs. It definitely was good for several days. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. I also add the kale a little later because I like it a little undercooked. Spoon stew into pumpkin and replace top. Pork and Pumpkin Stew . As the other reviewers have suggested, this dish was much too bland. Our pork and pumpkin stew is full of tender pork, sweet, hearty root vegetables and warm spices. 2 lb. 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. The seasonings and braising liquid were from the stew recipe. I used a rutabaga or Swede turnip--the recipe didn't specify. Here’s a delicious way to warm up after trick-or-treating tonight! Set aside. You can also use hard cider. boneless pork … 3 Tbs. Serve the stew over mashed potatoes, see my recipe under “vegetables”. Add the oil to a large sauté pan over high heat and brown the Remove top and set aside; discard seeds and loosen fibers from inside. After browning the pork I stuffed as much pork as would fit into the pumpkin and added the stew … Be the first to review this recipe. Used canned pumpkin instead of chunks of fresh pumpkin and potatoes instead of turnips. 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. A rich, hearty Autumn stew. Season the pork with salt and black pepper. INGREDIENTS Nutrition. -- what a flavorful and delicious stew. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). I did add some salt and pepper each time I added ingredients. It also means we’re packing in some extra nutrients from vitamin-rich pumpkin. The flavors in this savory stew include the pumpkin and pork, aromatics of onion and garlic, plus grated ginger root. Try this if you want to try something new. of the olive oil. Pumpkin and pork stew is similar to beef stew with your standard ingredients: meat, potatoes, carrots, and onions. Kosher salt and freshly ground black pepper, to taste. Cut the top off the pumpkin and clean out the seeds and the pulp. Heat oil in a large Dutch oven over high heat. Add the vinegar, applesauce, tomatoes with their juices, pumpkin, sage, stock and pork. Was a bit bland so I added some cumin and curry. Not crazy about turnips so I added more pumpkin - only had a little kale so I added some spinach (the thicker kind - not salad kind). @2019 Williams-Sonoma, Inc. All rights reserved. Cover partially and simmer until pork is tender, about 30 minutes. Be sure to toss in a cinnamon stick and a sprinkle of cumin too. Wash pumpkin; cut a 6 to 8 in. Also, butternut squash was a good substitute for the pumpkin. 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. 2 . Save my name, email, and website in this browser for the next time I comment. olive oil. I found this much more convenient, with no change in the quality of the resulting dish. I like the simple ingredients list and the fact that it cooks in the oven. It is a perfect fall dish- I made a few changes- double the garlic, added some cumin and used spinach instead of kale.

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