Best Pork And Pumpkin Stew Recipes

PORK, PUMPKIN AND APPLE STEW

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.

PORK AND PUMPKIN STEW

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

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

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.