Best Pork And Pumpkin Stew Recipes

Pork, Pumpkin and Apple Stew image

Provided by Outta Here

Categories Stew

Time 3h30m

Yield 10 serving(s)

Number Of Ingredients 15

3 tablespoons all-purpose flour
2 teaspoons fennel seeds, crushed
1 teaspoon salt
1/2 teaspoon ground pepper
2 lbs pork shoulder, cut into 1-inch cubes (or Boston Butt)
3 tablespoons olive oil, divided
2 medium onions, peeled and sliced
2 cups chicken broth (I use low-sodium)
1 1/2 cups apple cider
1/4 cup cider vinegar
3 cups fresh pumpkin, peeled and cut into 1-inch chunks (about a 2 1/2 lb pie pumpkin)
1 cup carrot, peeled and cut into 1-inch chunks (about 2 carrots)
2 lbs red potatoes, cut into 1-inch chunks
2 granny smith apples, unpeeled and cut into wedges
3/4 cup chicken broth (if needed)

Steps:

Place flour, fennel seeds, salt, pepper and pork in a large zip-top plastic bag. Seal bag and shake to coat pork.
Heat 2 tbls oil in a large Dutch Oven. Add half of the pork and the onions. Cook until pork is browned and remove from pan. Add remaining pork and cook until browned. Return first batch of pork and onions to the pan.
Add 2 cups broth, cider and vinegar. Bring to a boil. Reduce heat; cover pan and simmer for 1 hour.
Add pumpkin (or squash), carrots and potatoes. Return to a boil. Reduce heat; cover and simmer until vegetables are tender, about 30 minutes.
Add apples. Cover and simmer 20 minutes.
If stew is too thick, add remaining 3/4 cup broth.
Serve.

Nutrition Facts : Calories 377.7, Fat 21.1, SaturatedFat 6.4, Cholesterol 64.4, Sodium 529.5, Carbohydrate 27.4, Fiber 3.6, Sugar 7.2, Protein 19.8

Pork and Pumpkin Stew image

Yield Serves 6 to 8

Number Of Ingredients 10

1/4 cup vegetable oil
2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
2 onions, chopped
3 garlic cloves, minced
a 14- to 16-ounce can tomatoes, including the juice
1 1/2 cups water
1 pound turnips, cut into 1-inch pieces
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
steamed rice as an accompaniment

Steps:

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. Add the onions to the kettle, cook them, stirring occasionally, until they are golden, and stir in the garlic. 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. Stir in the turnips and braise the stew, covered, for 20 minutes. Stir in the greens and the pumpkin and braise the stew, covered, for 25 to 30 minutes, or until the pumpkin is tender. Season the stew with salt and pepper and serve it with the rice.

Pumpkin, Pork and Apple Stew image

Provided by Tessa Pasquill @tessac726

Number Of Ingredients 14

3 tablespoon(s) all purpose flour
2 teaspoon(s) crushed fennel seeds
1 teaspoon(s) salt
1/2 teaspoon(s) pepper
2 to 2 1/2 pound(s) boston butt pork or pork tenderloin
3 tablespoon(s) olive oil, divided
2 medium white onions
2 3/4 cup(s) chicken broth
1 1/2 cup(s) apple cider
1/4 cup(s) apple cider vinegar
3 cup(s) pumpkin, fresh, peeled and cut into 1 inch chunks (2 1/2 pound pumpkin)
1 cup(s) carrots, cut into chucks (about 2 carrots)
6 cup(s) red potatoes, cut into 1 inch chunks (about 2 pounds)
1 1/4 cup(s) apples, granny smith, unpeeled, cut into 1 inch chunks (about 2 apples)

Steps:

Place flour, fennel seeds, salt, pepper and pork in a plastic ziplock or paper bag and shake to coat pork
Heat 2 tablespoons oil in a large pot or Dutch Oven. Add half of the pork and onions. Cook until pork is browned. Remove from pot. Heat remaining oil and add remaining pork. Cook until browned.
Return already cooked pork to the pan and add 2 cups of broth, apple cider and cider vinegar. Bring to a boil then reduce heat and simmer, covered for 1 hour.
Then add pumpkin and carrots. Bring to a boil then reduce heat and simmer, covered until vegetables are tender, about 30m minutes.
Then add potatoes and apples. Cover and simmer for 20 minutes.
If sauce is to think add remaining or extra broth. Enjoy! :)

Pork and Pumpkin Stew image

Provided by Macrayla Evans

Categories Pork

Time 2h30m

Number Of Ingredients 19

2 lb boneless pork shoulder, cut into 1-inch cubes
kosher salt and freshly ground black pepper, to taste
3 Tbsp olive oil
1 yellow onion, diced
1 1/2 tsp minced garlic
1 tsp minced fresh ginger
2 tsp chicken demi-glace **see note
2 tsp tomato paste
3/4 tsp ground cinnamon **reduce to 1/2 teaspoon if you like less cinnamon
1/4 tsp ground coriander
1/8 tsp freshly grated nutmeg
1/8 tsp ground cloves
1/4 tsp red pepper flakes
1 1/2 Tbsp cider vinegar
3 Tbsp applesauce
9 oz canned diced tomatoes with juices
1 lb peeled and diced (3/4-inch dice) pumpkin or substitute using sweet potatoes and butternut squash
2 tsp chopped fresh sage
4 tsp chicken stock concentrate mixed with 2 cups water, or 2 cups chicken stock

Steps:

1. Preheat an oven to 325°F.
2. Season the pork with salt and black pepper. In a 3 1/2-quart Dutch oven over medium-high heat, warm 2 Tbs. of the olive oil. Working in batches, brown the pork on all sides, 8 to 10 minutes per batch. Transfer to a plate.
3. Reduce the heat to medium and warm the remaining 1 Tbs. olive oil. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic, ginger, demi-glace, tomato paste, cinnamon, coriander, nutmeg, cloves and red pepper flakes. Cook, stirring constantly, until fragrant, about 1 minute. Add the vinegar, applesauce, tomatoes with their juices, pumpkin, sage, stock and pork. Bring to a boil and season with salt and pepper. 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.
4. Skim the fat off the sauce. Serve the stew over mashed potatoes
5. Note: You can buy chicken demi-glace from Amazon.com at: http://www.amazon.com/More-Than-Gourmet-Demi-glace-16-Ounce/dp/B0010OOLOQ/ref=sr_1_1?ie=UTF8&qid=1338795415&sr=8-1 This recipe also works well in a crock pot. Brown the pork first then cook all ingredients for 6 hours on low.