Pork And Pumpkin Stew

  1. Preheat an oven to 325u0b0F.
  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. 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 and pass sauteed broccoli rabe alongside. Serves 6.

pork shoulder, kosher salt, olive oil, yellow onion, garlic, fresh ginger, chicken, tomato paste, ground cinnamon, ground coriander, freshly grated nutmeg, ground cloves, red pepper, cider vinegar, applesauce, tomatoes, pumpkin, fresh sage, chicken stock concentrate, potatoes, serving

Taken from www.epicurious.com/recipes/member/views/pork-and-pumpkin-stew-51468271 (may not work)

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