PORK AND PUMPKIN STEW

Pork and Pumpkin Stew image

Provided by Macrayla Evans

Categories Pork

Time 2h30m

Number Of Ingredients 19

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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.