Pork And Pumpkin Stew Recipes

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PUMPKIN-PORK STEW



Pumpkin-Pork Stew image

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 6

Number Of Ingredients 13

1/4 cup all-purpose flour
1 teaspoon garlic-pepper blend
1 teaspoon salt
4 boneless pork sirloin chops, 1/2 inch thick (1 1/2 lb), cut into 1-inch pieces
3 tablespoons vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 1/2 cups chicken broth (from 32-oz carton)
1 tablespoon finely chopped chipotle chiles in adobo sauce (from 7-oz can)
1 teaspoon dried oregano leaves
1 dried bay leaf
2 cups cubed (1 inch) peeled butternut or buttercup squash (about 12 oz)
2 cups frozen cut green beans (from 12-oz bag)
1 medium red bell pepper, cut into 1-inch pieces (1 1/4 cups)

Steps:

  • In 1-gallon resealable food-storage plastic bag, shake flour and 1/2 teaspoon each of the garlic-pepper blend and salt until mixed. Add pork to bag; shake to coat.
  • In 5-quart Dutch oven or stockpot, heat oil over medium-high heat. Add coated pork; cook, stirring occasionally, until pork is white with golden brown edges. Discard any remaining flour mixture.
  • Stir in pumpkin, broth, chiles in adobo, oregano, bay leaf and remaining 1/2 teaspoon each garlic-pepper blend and salt. Heat to boiling, scraping browned bits off bottom of Dutch oven. Reduce heat to low; cover and simmer 30 minutes, scraping bottom of Dutch oven occasionally to prevent sticking.
  • Stir in squash and green beans. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Stir in bell pepper. Cover; simmer 5 to 7 minutes longer or until bell pepper is crisp-tender. Remove and discard bay leaf before serving.

Nutrition Facts : Calories 320, Carbohydrate 18 g, Cholesterol 65 mg, Fat 1, Fiber 5 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 4 g, TransFat 0 g

CHEF JOHN'S PUMPKIN-BRAISED PORK



Chef John's Pumpkin-Braised Pork image

You'll see this titled 'Pig in a Pumpkin' on the blog even though we're not using a whole pig, we're using a whole pumpkin! If you're looking for a fun, and very seasonably appropriate way to cook some pork shoulder, I can't think of a better, or more beautiful one, which is why I really hope you give this a try soon. Season the pork any way you want. I plated mine up with buttery mashed potatoes and Brussels sprouts.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 12h45m

Yield 10

Number Of Ingredients 12

3 ½ pounds boneless pork shoulder
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
¼ teaspoon cayenne pepper
½ teaspoon dried thyme
1 teaspoon crushed fennel seeds
1 tablespoon chopped fresh rosemary
⅓ cup thinly sliced shallots
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 volleyball-sized sugar pumpkin
2 cups hard apple cider, or more as needed

Steps:

  • Cut pork into large chunks. Place in a bowl. Add salt, pepper, cayenne, thyme, fennel seeds, rosemary, and shallots. Mix thoroughly and cover pork with parchment paper. Refrigerate to let flavors develop, 8 hours to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Add flour to pork and mix to coat. Heat oil in a skillet over medium-high heat. Cook pork in 2 batches until browned, about 3 minutes per side.
  • Insert the tip of a knife at a 45-degree angle into the top half of the pumpkin. Slowly cut all the way around to remove the 'lid'. Scrape seeds and fibers off the bottom of the lid and inside of the pumpkin using a large spoon or ice cream scoop.
  • Line the bottom of a baking pan with parchment paper and place pumpkin on top. Stuff the pumpkin with the browned pork; pour in cider. Cover with the top.
  • Bake in the preheated oven until pork is very tender, about 4 hours. Pour in a little more cider after a few hours in the oven, since a lot of it evaporates. Remove from the oven and let rest; brush pumpkin with some of the rendered fat from the bottom of the pan.
  • Scoop pork onto serving plates and cut out pieces of pumpkin to serve alongside. Combine remaining rendered fat with cooking liquid from inside the pumpkin. Let sauce rest for a few minutes so you can skim off most of the fat. Spoon sauce over the pork.

Nutrition Facts : Calories 348.2 calories, Carbohydrate 29.3 g, Cholesterol 62.5 mg, Fat 16.6 g, Fiber 2.1 g, Protein 20.2 g, SaturatedFat 5.8 g, Sodium 631.9 mg, Sugar 8.2 g

PORK AND PUMPKIN STEW



Pork and Pumpkin Stew image

Categories     Leafy Green     Pork     Stew     Low Cal     High Fiber     Pumpkin     Fall     Healthy     Gourmet

Yield Serves 6 to 8

Number Of Ingredients 10

1/4 cup vegetable oil
2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
2 onions, chopped
3 garlic cloves, minced
a 14- to 16-ounce can tomatoes, including the juice
1 1/2 cups water
1 pound turnips, cut into 1-inch pieces
4 cups chopped washed turnip greens or kale
a 2-pound pumpkin (preferably a sugar pumpkin), seeded, reserving the seeds for toasting if desired, peeled, and cut into 1-inch pieces
steamed rice as an accompaniment

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.

PORK, PUMPKIN AND APPLE STEW



Pork, Pumpkin and Apple Stew image

A rich, hearty Autumn stew. Substitute peeled, cubed butternut squash for the pumpkin, if desired. You can also use hard cider.

Provided by Outta Here

Categories     Stew

Time 3h30m

Yield 10 serving(s)

Number Of Ingredients 15

3 tablespoons all-purpose flour
2 teaspoons fennel seeds, crushed
1 teaspoon salt
1/2 teaspoon ground pepper
2 lbs pork shoulder, cut into 1-inch cubes (or Boston Butt)
3 tablespoons olive oil, divided
2 medium onions, peeled and sliced
2 cups chicken broth (I use low-sodium)
1 1/2 cups apple cider
1/4 cup cider vinegar
3 cups fresh pumpkin, peeled and cut into 1-inch chunks (about a 2 1/2 lb pie pumpkin)
1 cup carrot, peeled and cut into 1-inch chunks (about 2 carrots)
2 lbs red potatoes, cut into 1-inch chunks
2 granny smith apples, unpeeled and cut into wedges
3/4 cup chicken broth (if needed)

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.

Nutrition Facts : Calories 377.7, Fat 21.1, SaturatedFat 6.4, Cholesterol 64.4, Sodium 529.5, Carbohydrate 27.4, Fiber 3.6, Sugar 7.2, Protein 19.8

PUMPKIN PORK STEW



Pumpkin Pork Stew image

Hearty and savory, pumpkin gives this soup a distinctly African tone. The addition of tomato, potato and green beans makes this pork dish a complete meal.

Provided by BLUE ROSE

Categories     Stew

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 medium onion, finely chopped
1 garlic clove, peeled and finely chopped
1 tablespoon crushed dried basil leaves
2 lbs lean pork tenderloin, cut into 1-inch pieces
1 (28 ounce) can diced tomatoes, undrained
15 ounces 100% pumpkin puree
1 (14 1/2 ounce) can reduced-sodium chicken broth
1/2 cup rose extract or 1/2 cup white zinfandel wine
1/2 teaspoon salt (optional)
1/4 teaspoon ground black pepper
4 medium potatoes, peeled and cubed
1/2 lb green beans, cut into 1-inch pieces
1 cinnamon stick

Steps:

  • HEAT olive oil in large saucepan over medium-high heat. Add onion, garlic and basil; cook for 1 minute or until onion is tender. Add pork; cook for 3 to 4 minutes or until lightly browned. Add tomatoes with juice, pumpkin, broth, wine, salt and pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 minutes.
  • ADD potatoes, green beans and cinnamon stick. Cover; cook over low heat for 1 hour or until potatoes are tender. Remove cinnamon stick before serving.

Nutrition Facts : Calories 409.2, Fat 11.3, SaturatedFat 3.4, Cholesterol 99.8, Sodium 276.5, Carbohydrate 40.7, Fiber 6.6, Sugar 6.9, Protein 38.1

PUMPKIN SEED-CRUSTED PORK TENDERLOIN ROAST



Pumpkin Seed-Crusted Pork Tenderloin Roast image

I'm sharing not only what I think is the perfect fall roast, but two key culinary skills-how to properly cook lean meat and how to make a fast, easy, and delicious pan sauce.

Provided by Chef John

Categories     Pork Tenderloin

Time 45m

Yield 2

Number Of Ingredients 13

1 (1 1/4 pound) pork tenderloin, trimmed
1 ½ teaspoons kosher salt
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 teaspoons vegetable oil
1 tablespoon Dijon mustard
2 teaspoons maple syrup
¼ teaspoon ground cumin
⅓ cup finely chopped pumpkin seeds
1 cup chicken broth, divided
2 tablespoons rice vinegar
2 teaspoons balsamic vinegar
2 tablespoons unsalted butter

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Season pork with salt, freshly ground black pepper, and cayenne.
  • Heat vegetable oil in an oven-proof pan over high heat. Sear pork in the hot oil until well-browned on all sides. Turn off the heat, and transfer to a plate.
  • Mix mustard, maple syrup, and cumin together in a small bowl. Use a spoon to spread mustard mixture all over the surface of the pork, getting as thick a layer as possible.
  • Transfer the pumpkin seeds on top of the mustard mixture in a thick layer, and lightly press down into the surface. Press pumpkin seeds into the sides as well.
  • Transfer pork back into the pan and add 1/2 cup of broth.
  • Roast in the preheated oven until pork is slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork to a plate and cover loosely with foil.
  • Place the same pan back over medium-high heat and add remaining 1/2 cup of broth, rice vinegar, and balsamic vinegar. Stir with a spoon and bring to a boil.
  • Cook until liquid has reduced by half, about 1 minute. Turn off the heat and stir in butter. Taste for seasoning and serve over sliced pork.

Nutrition Facts : Calories 545.4 calories, Carbohydrate 11.7 g, Cholesterol 156.2 mg, Fat 32.9 g, Fiber 1 g, Protein 50.4 g, SaturatedFat 12 g, Sodium 2313.1 mg, Sugar 5.5 g

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