PUMPKIN, PORK AND APPLE STEW

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! :)