Pork and Pumpkin Stew

Pork and Pumpkin Stew is rated 4.9 out of 5 by 32.
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Prep Time: 45 minutes
Cook Time: 150 minutes
Servings: 6

Chock-full of tender pork and pumpkin and seasoned with a medley of fragrant spices, this warming stew is perfect for an autumn supper with friends.

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 from BEST FALL MEAL The best meal for chilly days. It was pretty lengthy to make, in my opinion, but it was all worth it! I have made this without the demiglaze and it was still just as good. I have made this with different types of squash and it was all good. I did pretty big chunks as the squash tends to get mushy if its too small. I served this on top of mashed potatoes with a side of asparagus. Btw, you're gonna wanna double this recipe.... its that good and everyone always asks for seconds.
Date published: 2017-03-03
Rated 5 out of 5 by from The Perfect Fall Meal This dish is amazing. The taste was better than I expected and I had high expectations because of the great reviews. It is healthy, affordable, and easy to make. I used pumpkin and I loved it. I cannot wait to make it again!
Date published: 2016-11-19
Rated 5 out of 5 by from Aromatic & delicious I made this mostly per the recipe and it was delightful. Used a kabocha squash (will add squash later in the process next time), a full 14 oz can of diced tomatoes. Served over soft (not soupy) polenta made with 1 clove of minced garlic in the water before adding the polenta (Bob's Red Mill) which is easy to find. A green vegetable alongside is essential. Will make again.
Date published: 2016-02-27
Rated 5 out of 5 by from Delicious - But don't put too much salt I used pork loin for a leaner stew and it was still delicious. I accidentally put too much salt because the recipe doesn't give an amount. I'll be more careful next time.
Date published: 2015-11-22
Rated 5 out of 5 by from Amazing! Also great as Vegetarian Dish I've made this recipe many times exactly as written (w/ pork) and every time I'm happily reminded how beautifully it comes together into a delicious, unique comfort food meal. I just attempted a Vegetarian version and it's almost as amazing -- proof that the flavor combination of the sauce is incredibly versatile. Followed the recipe as written, but eliminated the pork and instead added 1/2 lb garbanzo beans (measured dried, soaked overnight; added w/ pumpkin); no other changes to liquids/cook time, but did add an extra Tbs oil (1 Tbs Olive + 1Tbs Coconut Oil) to compensate for the missing pork fat. Served over brown rice to make a complete protein. The pork version is my favorite, but the chick peas are a close second if you need to please any vegetarians.
Date published: 2015-01-23
Rated 5 out of 5 by from Wonderful Fall family meal! This was a fairly easy recipe, not too time consuming. The flavor was incredible. I doubled the recipe, added a little more tomato than the recipe called for. I used a packaged condensed broth for the demi-glaze, and two different winter squash. The flavor was incredible and best when served over buttery mashed potatoes. I loved it. I told my husband I could win the soupfest contest in our town with this one!
Date published: 2014-10-13
Rated 5 out of 5 by from Perfect for a Fall evening! I made this for an outside, evening event. Cool Fall temperatures had me stumped as to what to serve...until I found this recipe, and read the other reviews. Our house smelled incredible as this was cooking, and once we tasted it we knew this was a keeper! I served it Mason jars, (kept warm by packing in a cooler with boiling water), and crusty bread. Everyone loved it!
Date published: 2014-09-14
Rated 5 out of 5 by from The "aaahhh-roma" is added bonus Super simple to make and super delicious to eat. Even better made day ahead. The aroma as it cooks is fantastic. We omitted the demi-glace and used water instead of chicken stock given the abundance of flavor from the veggies, spices and pork. Delicious. My husband always goes above and beyond to trim the pork shoulder of fat as he cuts up before cooking. We let this sit overnight in the fridge to lift off additional fat too. This is a keep and repeat recipe.
Date published: 2014-09-07
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