Best 2 Pumpkin Pork Stew Recipes

**Savor the Hearty Flavors of Pumpkin Pork Stew: A Culinary Journey Through Comforting Recipes**

Embrace the essence of culinary warmth with our enticing collection of pumpkin pork stew recipes. Embark on a delightful voyage of flavors as we explore the perfect blend of tender pork, sweet pumpkin, and an array of aromatic spices. Dive into our traditional rendition of this classic dish, where chunks of succulent pork are lovingly braised in a savory broth infused with pumpkin puree, creating a rich and comforting stew. Experience a taste of innovation with our unique pumpkin pork stew with a touch of chipotle, adding a smoky and subtly spicy dimension to the comforting flavors. For those seeking a lighter option, our pumpkin pork stew with coconut milk offers a creamy and flavorful twist, while our pumpkin pork stew with butternut squash brings a delightful touch of nutty sweetness. Whichever recipe you choose, embark on a culinary adventure that promises to satisfy your cravings and warm your soul.

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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

Ingredients

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.

PUMPKIN-PORK STEW

Pumpkin-Pork Stew image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h25m

Yield 6

Number Of Ingredients 13

Ingredients

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

Tips:

Choose the right cut of pork. A fatty cut of pork, such as pork shoulder or pork butt, will provide more flavor and moisture to the stew.
Brown the pork before stewing it. This will help to develop flavor and create a more complex sauce.
Use a variety of vegetables in your stew. This will add flavor, color, and texture to the dish.
Add some spices and herbs to the stew. This will help to enhance the flavor of the pork and vegetables.
Simmer the stew for a long time. This will allow the flavors to meld and develop.
Serve the stew with a side of bread, rice, or potatoes.

Conclusion:

Pumpkin pork stew is a hearty and flavorful dish that is perfect for a cold fall or winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious and satisfying pumpkin pork stew that your family and friends will love.

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