Pumpkin, Pork and Apple Cider Stew

14981-pumpkin-pork-apple-cider-stew-spry-relish
Photography: Mark Boughton / Styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/14981-pumpkin-pork-apple-cider-stew-spry-relish.jpg?w=100
  • Yield: 10 servings
  • Prep: 10 mins
  • Cook: 170 mins

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

3tablespoons all-purpose flour
2teaspoons crushed fennel seeds
1teaspoon salt
1/2teaspoon pepper
2pounds Boston butt, cut into 1-inch cubes
3tablespoons olive oil, divided
2medium onions, sliced
2 3/4cups reduced-sodium chicken broth, divided
1 1/2cups apple cider
1/4cup cider vinegar
3cups peeled fresh pumpkin, cut into 1-inch chunks (about a 2 1/2-pound pie pumpkin)
1cup carrots, cut into chunks (about 2 carrots)
6cups red potatoes, cut into 1-inch chunks (about 2 pounds)
1 1/4cups Granny Smith apples, unpeeled, cut into wedges (2 apples)

Instructions

  1. Place flour, fennel seeds, salt, pepper and pork in a large zip-top plastic bag. Seal bag and shake to coat pork.
  2. 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.
  3. Add pumpkin and carrots. Return to boil. Reduce heat and simmer, covered, until vegetables are tender, about 30 minutes.
  4. 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.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 410
  • Fat 20g
  • Saturated Fat 7g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 10g
  • Cholesterol 90mg
  • Sodium 340mg
  • Potassium 940mg
  • Carbohydrate 30g
  • Fiber 3g
  • Sugars 8g
  • Protein 26g
  • Trans Fat 0g
  • Vitamin A 90%
  • Vitamin C 45%
  • Calcium 6%
  • Iron 15%
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