You are here: Home » Recipes » Pumpkin, Pork and Apple Cider Stew Pumpkin, Pork and Apple Cider Stew Recipe by McGillin's Olde Ale HouseKitchen Tested Yield 10 servings Prep 10 mins Cook 170 mins Add potatoes and winter squash to the classic combination of pork and apples for a one-dish meal. Photography: Mark Boughton / Styling by Teresa Blackburn PrintEmail When fresh pumpkins aren't available, use butternut squash or stir 1 (15-ounce) can of pure unsweetened pumpkin into this stew. It adds richness and loads of flavor. Ingredients 3 tablespoons all-purpose flour2 teaspoons crushed fennel seeds1 teaspoon salt1/2 teaspoon pepper2 pounds Boston butt, cut into 1-inch cubes3 tablespoons olive oil, divided2 medium onions, sliced2 3/4 cups reduced-sodium chicken broth, divided1 1/2 cups apple cider1/4 cup cider vinegar3 cups peeled fresh pumpkin, cut into 1-inch chunks (about a 2 1/2-pound pie pumpkin)1 cup carrots, cut into chunks (about 2 carrots)6 cups red potatoes, cut into 1-inch chunks (about 2 pounds)1 1/4 cups Granny Smith apples, unpeeled, cut into wedges (2 apples) Instructions Place flour, fennel seeds, salt, pepper and pork in a large zip-top plastic bag. Seal bag and shake to coat pork. Heat 2 tablespoons oil in a Dutch oven. Add half the pork and the onions. Cook until pork is browned. Remove from pan. Heat remaining oil in pan. Add remaining pork, and cook until browned. Return cooked pork to pan and add 2 cups broth, cider and cider vinegar. Bring to a boil. Reduce heat and simmer, covered, 1 hour. Add pumpkin and carrots. Return to boil. Reduce heat and simmer, covered, until vegetables are tender, about 30 minutes. Add potatoes and apples. Cover and simmer 20 minutes. (If sauce is too thick, add remaining 3/4 cup chicken broth.) Recipe courtesy of McGillin’s Olde Ale House, Philadelphia, Pa.