Pork and Pumpkin Stew

Cook, Fall, In Season, Mains, Recipes

Pork and Pumpkin Stew

Here’s a delicious way to warm up after trick-or-treating tonight! Our pork and pumpkin stew is full of tender pork, sweet, hearty root vegetables and warm spices. 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.

 

Pork and Pumpkin Stew

 

2 lb. boneless pork shoulder, cut into 1-inch cubes

Kosher salt and freshly ground black pepper, to taste

3 Tbs. olive oil

1 yellow onion, diced

1 1/2 tsp. minced garlic

1 tsp. minced fresh ginger

2 tsp. chicken demi-glace

2 tsp. tomato paste

3/4 tsp. ground 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 Tbs. cider vinegar

3 Tbs. applesauce

9 oz. canned diced tomatoes with juices

1 lb. peeled and diced (3/4-inch dice) pumpkin or winter squash, such as kabocha

2 tsp. chopped fresh sage

4 tsp. chicken stock concentrate mixed with 2 cups water, or 2 cups chicken stock

Mashed potatoes for serving

 

Preheat an oven to 325°F.

 

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.

 

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. Transfer the pot to the oven and cook until the pork is fork-tender, 2 to 2 1/2 hours.

 

Skim the fat off the sauce. Serve the stew over mashed potatoes. Serves 6.

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