Pork and Pumpkin Stew

Pork and Pumpkin Stew is rated 4.9 out of 5 by 33.
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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 Flavor-full stew! So many layers of flavor! Served it over polenta which provided perfect "back drop" for the multi-flavor stew. While in the oven the aromas filled the kitchen...perfect meal on autumn days! Definitely a keeper. Oh after reading reviews I opted for pre-cut butternut squash, easier than pumpkin and quite tasty.
Date published: 2018-11-06
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
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