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.

3 comments about “Pork and Pumpkin Stew

  1. Anne

    This is a really good recipe, thank you!

    I never left a comment but I make it regularly, the whole family loves it. I like the simple ingredients list and the fact that it cooks in the oven. I use butternut and a bit more dried spices in stead of fresh. My Dutch oven loves the work. Don’t look further if you are looking for a new intense and memorable stew recipe.

  2. Anne

    I put it in without lid and regularly check if I need to add water. You could also leave it on and take it off half an hour before serving if needed if you don’t have time to check up I’d say.


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