Ingredients:
- 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
- Buttery Mashed Potatoes for serving
- Sautéed broccoli rabe for serving
Directions:
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 and pass sautéed broccoli rabe alongside. Serves 6.
Williams-Sonoma Kitchen.
Rated 5 out of
5
by
KC the Cook from
Excellent, excellent
I've cooked this in an actual pumpkin and added potatoes and it turned out wonderful! (The potatoes can take extra time though and you do have to watch that your pumpkin doesn't over cook and leak!! This year I'm doing it in a pot.
Date published: 2024-10-14
Rated 5 out of
5
by
GeriM from
DELISH!!!!
Don't let the name of the recipe fool you..."Pork and Pumpkin Stew" does not sound too appetizing but believe me, you will not regret making this and your guests will be WOWED. I've been making this for 10 years and it has never failed me and it always delicious. I do substitute butternut squash and cut into BIG chunks as they do tend to disintegrate a little while cooking. I also cut my onion in thick slices as the same thing will happen. Do yourself a favor and double the recipe if you want more than 4 healthy sized servings.....trust me...you WILL want leftovers. I have served it over both jasmine rice and mashed potatoes. You can't go wrong. Enjoy!
Date published: 2023-12-24
Rated 5 out of
5
by
Teacher03 from
Halloween Dinner for years!
I have made this dish for a Halloween dinner party for at least 8 years. It is a TRUE crowd-pleaser. Making this with real pumpkins is a bit of extra prep, but worth it! I highly recommend this dish and I have doubled and tripled it to make enough for a crowd. I always server over mashed potatoes!
Date published: 2022-10-14
Rated 5 out of
5
by
Joyce from
Full of flavor! Impressive Dish!
This is so flavorful. The dish is lengthy to prepare but it's so worth it. I made it for Christmas dinner my husband and me during quarantine and it was very special. I think it has to be our non-traditional tradition in the future. Talk about comfort food. The spices, the mashed potatoes on the side. You owe it to yourself to try this.
Date published: 2021-01-30
Rated 5 out of
5
by
KG3 KITCHEN from
Supreme Surprise
So, I do a lot of cooking, and i severely under estimated this dish. The combination did not sound good at all !! I'm always up for a good challenge though and , well, y'all won this one, it was incredible!! Thank you.
Date published: 2020-11-01
Rated 5 out of
5
by
AshleyInTheKitchen from
The PERFECT Fall Recipe
This recipe is the perfect combination of fall flavors! It is easy to make and is sure to impress. I have made this at least five times and one thing I noticed is that it really serves four adults rather than six. This also freezes well so you can double it if you have a big enough Dutch oven :)
Date published: 2020-10-09
Rated 5 out of
5
by
LuvinCookin from
Fall Favorite!
I can't believe I haven't written a review before now. I've made this recipe for at least 8 years. It's the perfect make-ahead dish & your guests are welcomed by the most amazing aroma! This time I'm serving mashed potatoes made with a little country Dijon (about 1 T. mustard/lb of potatoes).
Date published: 2019-11-21
Rated 5 out of
5
by
dutchoven from
Wow!
I always "taste and add" with recipes, but this one was delicious the first spoonful! It was so good, I plan to make it for a progressive dinner this fall. To note, I did sub butternut for the pumpkin and added green pepper for color and just kept it stovetop instead of doing the oven time.
Date published: 2019-09-03