Pork And Pumpkin Stew Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

PUMPKIN PORK STEW



Pumpkin Pork Stew image

Hearty and savory, pumpkin gives this soup a distinctly African tone. The addition of tomato, potato and green beans makes this pork dish a complete meal.

Provided by BLUE ROSE

Categories     Stew

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 medium onion, finely chopped
1 garlic clove, peeled and finely chopped
1 tablespoon crushed dried basil leaves
2 lbs lean pork tenderloin, cut into 1-inch pieces
1 (28 ounce) can diced tomatoes, undrained
15 ounces 100% pumpkin puree
1 (14 1/2 ounce) can reduced-sodium chicken broth
1/2 cup rose extract or 1/2 cup white zinfandel wine
1/2 teaspoon salt (optional)
1/4 teaspoon ground black pepper
4 medium potatoes, peeled and cubed
1/2 lb green beans, cut into 1-inch pieces
1 cinnamon stick

Steps:

  • HEAT olive oil in large saucepan over medium-high heat. Add onion, garlic and basil; cook for 1 minute or until onion is tender. Add pork; cook for 3 to 4 minutes or until lightly browned. Add tomatoes with juice, pumpkin, broth, wine, salt and pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 minutes.
  • ADD potatoes, green beans and cinnamon stick. Cover; cook over low heat for 1 hour or until potatoes are tender. Remove cinnamon stick before serving.

Nutrition Facts : Calories 409.2, Fat 11.3, SaturatedFat 3.4, Cholesterol 99.8, Sodium 276.5, Carbohydrate 40.7, Fiber 6.6, Sugar 6.9, Protein 38.1

PORK AND PUMPKIN STEW



Pork and Pumpkin Stew image

Categories     Leafy Green     Pork     Stew     Low Cal     High Fiber     Pumpkin     Fall     Healthy     Gourmet

Yield Serves 6 to 8

Number Of Ingredients 10

1/4 cup vegetable oil
2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
2 onions, chopped
3 garlic cloves, minced
a 14- to 16-ounce can tomatoes, including the juice
1 1/2 cups water
1 pound turnips, cut into 1-inch pieces
4 cups chopped washed turnip greens or kale
a 2-pound pumpkin (preferably a sugar pumpkin), seeded, reserving the seeds for toasting if desired, peeled, and cut into 1-inch pieces
steamed rice as an accompaniment

Steps:

  • In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the pork, patted dry, in batches, transferring it with a slotted spoon to a bowl as it is browned. Add the onions to the kettle, cook them, stirring occasionally, until they are golden, and stir in the garlic. Add the tomatoes with their juice, breaking them up, the water, and the pork with any juices that have accumulated in the bowl, bring the mixture to a boil, and braise the stew, covered, in the middle of a preheated 350° F. oven for 1 hour. Stir in the turnips and braise the stew, covered, for 20 minutes. Stir in the greens and the pumpkin and braise the stew, covered, for 25 to 30 minutes, or until the pumpkin is tender. Season the stew with salt and pepper and serve it with the rice.

PUMPKIN-PORK STEW



Pumpkin-Pork Stew image

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 6

Number Of Ingredients 13

1/4 cup all-purpose flour
1 teaspoon garlic-pepper blend
1 teaspoon salt
4 boneless pork sirloin chops, 1/2 inch thick (1 1/2 lb), cut into 1-inch pieces
3 tablespoons vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 1/2 cups chicken broth (from 32-oz carton)
1 tablespoon finely chopped chipotle chiles in adobo sauce (from 7-oz can)
1 teaspoon dried oregano leaves
1 dried bay leaf
2 cups cubed (1 inch) peeled butternut or buttercup squash (about 12 oz)
2 cups frozen cut green beans (from 12-oz bag)
1 medium red bell pepper, cut into 1-inch pieces (1 1/4 cups)

Steps:

  • In 1-gallon resealable food-storage plastic bag, shake flour and 1/2 teaspoon each of the garlic-pepper blend and salt until mixed. Add pork to bag; shake to coat.
  • In 5-quart Dutch oven or stockpot, heat oil over medium-high heat. Add coated pork; cook, stirring occasionally, until pork is white with golden brown edges. Discard any remaining flour mixture.
  • Stir in pumpkin, broth, chiles in adobo, oregano, bay leaf and remaining 1/2 teaspoon each garlic-pepper blend and salt. Heat to boiling, scraping browned bits off bottom of Dutch oven. Reduce heat to low; cover and simmer 30 minutes, scraping bottom of Dutch oven occasionally to prevent sticking.
  • Stir in squash and green beans. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Stir in bell pepper. Cover; simmer 5 to 7 minutes longer or until bell pepper is crisp-tender. Remove and discard bay leaf before serving.

Nutrition Facts : Calories 320, Carbohydrate 18 g, Cholesterol 65 mg, Fat 1, Fiber 5 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 4 g, TransFat 0 g

CHEF JOHN'S PUMPKIN-BRAISED PORK



Chef John's Pumpkin-Braised Pork image

You'll see this titled 'Pig in a Pumpkin' on the blog even though we're not using a whole pig, we're using a whole pumpkin! If you're looking for a fun, and very seasonably appropriate way to cook some pork shoulder, I can't think of a better, or more beautiful one, which is why I really hope you give this a try soon. Season the pork any way you want. I plated mine up with buttery mashed potatoes and Brussels sprouts.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 12h45m

Yield 10

Number Of Ingredients 12

3 ½ pounds boneless pork shoulder
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
¼ teaspoon cayenne pepper
½ teaspoon dried thyme
1 teaspoon crushed fennel seeds
1 tablespoon chopped fresh rosemary
⅓ cup thinly sliced shallots
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 volleyball-sized sugar pumpkin
2 cups hard apple cider, or more as needed

Steps:

  • Cut pork into large chunks. Place in a bowl. Add salt, pepper, cayenne, thyme, fennel seeds, rosemary, and shallots. Mix thoroughly and cover pork with parchment paper. Refrigerate to let flavors develop, 8 hours to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Add flour to pork and mix to coat. Heat oil in a skillet over medium-high heat. Cook pork in 2 batches until browned, about 3 minutes per side.
  • Insert the tip of a knife at a 45-degree angle into the top half of the pumpkin. Slowly cut all the way around to remove the 'lid'. Scrape seeds and fibers off the bottom of the lid and inside of the pumpkin using a large spoon or ice cream scoop.
  • Line the bottom of a baking pan with parchment paper and place pumpkin on top. Stuff the pumpkin with the browned pork; pour in cider. Cover with the top.
  • Bake in the preheated oven until pork is very tender, about 4 hours. Pour in a little more cider after a few hours in the oven, since a lot of it evaporates. Remove from the oven and let rest; brush pumpkin with some of the rendered fat from the bottom of the pan.
  • Scoop pork onto serving plates and cut out pieces of pumpkin to serve alongside. Combine remaining rendered fat with cooking liquid from inside the pumpkin. Let sauce rest for a few minutes so you can skim off most of the fat. Spoon sauce over the pork.

Nutrition Facts : Calories 348.2 calories, Carbohydrate 29.3 g, Cholesterol 62.5 mg, Fat 16.6 g, Fiber 2.1 g, Protein 20.2 g, SaturatedFat 5.8 g, Sodium 631.9 mg, Sugar 8.2 g

PUMPKIN SEED-CRUSTED PORK TENDERLOIN ROAST



Pumpkin Seed-Crusted Pork Tenderloin Roast image

I'm sharing not only what I think is the perfect fall roast, but two key culinary skills-how to properly cook lean meat and how to make a fast, easy, and delicious pan sauce.

Provided by Chef John

Categories     Pork Tenderloin

Time 45m

Yield 2

Number Of Ingredients 13

1 (1 1/4 pound) pork tenderloin, trimmed
1 ½ teaspoons kosher salt
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 teaspoons vegetable oil
1 tablespoon Dijon mustard
2 teaspoons maple syrup
¼ teaspoon ground cumin
⅓ cup finely chopped pumpkin seeds
1 cup chicken broth, divided
2 tablespoons rice vinegar
2 teaspoons balsamic vinegar
2 tablespoons unsalted butter

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Season pork with salt, freshly ground black pepper, and cayenne.
  • Heat vegetable oil in an oven-proof pan over high heat. Sear pork in the hot oil until well-browned on all sides. Turn off the heat, and transfer to a plate.
  • Mix mustard, maple syrup, and cumin together in a small bowl. Use a spoon to spread mustard mixture all over the surface of the pork, getting as thick a layer as possible.
  • Transfer the pumpkin seeds on top of the mustard mixture in a thick layer, and lightly press down into the surface. Press pumpkin seeds into the sides as well.
  • Transfer pork back into the pan and add 1/2 cup of broth.
  • Roast in the preheated oven until pork is slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork to a plate and cover loosely with foil.
  • Place the same pan back over medium-high heat and add remaining 1/2 cup of broth, rice vinegar, and balsamic vinegar. Stir with a spoon and bring to a boil.
  • Cook until liquid has reduced by half, about 1 minute. Turn off the heat and stir in butter. Taste for seasoning and serve over sliced pork.

Nutrition Facts : Calories 545.4 calories, Carbohydrate 11.7 g, Cholesterol 156.2 mg, Fat 32.9 g, Fiber 1 g, Protein 50.4 g, SaturatedFat 12 g, Sodium 2313.1 mg, Sugar 5.5 g

PORK, PUMPKIN AND APPLE STEW



Pork, Pumpkin and Apple Stew image

A rich, hearty Autumn stew. Substitute peeled, cubed butternut squash for the pumpkin, if desired. You can also use hard cider.

Provided by Outta Here

Categories     Stew

Time 3h30m

Yield 10 serving(s)

Number Of Ingredients 15

3 tablespoons all-purpose flour
2 teaspoons fennel seeds, crushed
1 teaspoon salt
1/2 teaspoon ground pepper
2 lbs pork shoulder, cut into 1-inch cubes (or Boston Butt)
3 tablespoons olive oil, divided
2 medium onions, peeled and sliced
2 cups chicken broth (I use low-sodium)
1 1/2 cups apple cider
1/4 cup cider vinegar
3 cups fresh pumpkin, peeled and cut into 1-inch chunks (about a 2 1/2 lb pie pumpkin)
1 cup carrot, peeled and cut into 1-inch chunks (about 2 carrots)
2 lbs red potatoes, cut into 1-inch chunks
2 granny smith apples, unpeeled and cut into wedges
3/4 cup chicken broth (if needed)

Steps:

  • Place flour, fennel seeds, salt, pepper and pork in a large zip-top plastic bag. Seal bag and shake to coat pork.
  • Heat 2 tbls oil in a large Dutch Oven. Add half of the pork and the onions. Cook until pork is browned and remove from pan. Add remaining pork and cook until browned. Return first batch of pork and onions to the pan.
  • Add 2 cups broth, cider and vinegar. Bring to a boil. Reduce heat; cover pan and simmer for 1 hour.
  • Add pumpkin (or squash), carrots and potatoes. Return to a boil. Reduce heat; cover and simmer until vegetables are tender, about 30 minutes.
  • Add apples. Cover and simmer 20 minutes.
  • If stew is too thick, add remaining 3/4 cup broth.
  • Serve.

Nutrition Facts : Calories 377.7, Fat 21.1, SaturatedFat 6.4, Cholesterol 64.4, Sodium 529.5, Carbohydrate 27.4, Fiber 3.6, Sugar 7.2, Protein 19.8

More about "pork and pumpkin stew food"

SLOW COOKER PORK AND PUMPKIN STEW - DIABETES FOOD …
slow-cooker-pork-and-pumpkin-stew-diabetes-food image
Remove the meat from the pan and set aside. Add the tomato paste, beef broth, and cinnamon to the pan and whisk to incorporate the brown bits on the …
From diabetesfoodhub.org
1/5
Servings 8
Cuisine Comfort Food
Calories 150 per serving


PUMPKIN AND PORK STEW - SAVOR THE BEST
pumpkin-and-pork-stew-savor-the-best image
Instructions. Preheat the oven to 300°F. In a Dutch oven (or large oven-proof pot), set over medium-high heat, add the oil and when it is warm …
From savorthebest.com
4.9/5 (43)
Category Soups And Stews
Cuisine American
Calories 359 per serving


PUMPKIN PORK STEW - US FOODS
pumpkin-pork-stew-us-foods image
Slice squash into wedges about 1-inch thick, nestle in the pot and add enough water to cover. Add ½ teaspoon salt and simmer 10 to 15 minutes until tender. Cool in liquid; reserve. Portion the pork into ½-to 1-inch pieces. Toss with …
From usfoods.com


BURMESE PORK AND PUMPKIN STEW - BIGOVEN.COM
In a large saucepan, place pork, marinade, ginger, garlic, onion, turmeric, oil, shrimp paste, chili flakes and 1 cup water. Mix well. Bring to boil over moderate heat. Cover and cook for 40 minutes. Add remaining water and pumpkin. Cook 15 minutes or until the pork is tender and most liquid evaporated. Serve warm over white rice. Disclaimer ...
From bigoven.com


PORK BLACK BEAN AND PUMPKIN STEW - RASPBERRIES AND KOHLRABI
Sprinkle pork with salt and pepper making sure to season all sides. Warm oil in a large skillet over medium-high heat and cook the pork, turning with tongs, until brown on all sides, about 8 to 10 minutes. Place pork in the slow cooker. Cover and cook on low for 6-8 hours until the pork is tender and shreds easily.
From raspberriesandkohlrabi.com


PUMPKIN PORK STEW I | RECIPES WIKI | FANDOM
Hearty and savory, pumpkin gives this soup a distinctly African tone. The addition of tomato, potato and green beans makes this pork dish a complete meal. Contributed by Healthy Recipes for Diabetic Friends Y-Group Source: www.verybestbaking.com Preparation: 15 minutes | Cooking: 1 Hour 20 minutes Yields: 6 Servings 1 tbsp extra virgin olive oil 1 medium onion, …
From recipes.fandom.com


PORK AND PUMPKIN STEW - HANDY.RECIPES
Pork (flesh) - 500 g Pumpkin - 350 g Potatoes - 300 g Onions - 1 pc Garlic - 1-2 clove Tomatoes in their own juice - 400 g Bacon (raw brisket) - 150 g
From handy.recipes


SOUTHWESTERN PORK AND PUMPKIN STEW RECIPE | BON APPéTIT
Step 5. Add bell pepper, jalapeño and ¼ cup minced cilantro to stew. Cover partially and simmer until pork is tender, about 30 minutes. Stir in …
From bonappetit.com


PORK AND PUMPKIN STEW - FOOD24
Increase the heat and brown the pork in batches. Return the onion to the pot along with all the remaining ingredients. Bring to the boil, reduce the heat and simmer covered for 25 minutes or until the vegetables are cooked.
From food24.com


RECIPE: PUMPKIN PORK STEW - FOOD NEWS
In a 6-quart pot, heat the oil over medium heat. Add the onions and cook for 4 minutes, stirring often to prevent scorching. Stir in the ginger, garlic, and chiles and cook until most of the water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 10 minutes. Add the pork and stir to coat.
From foodnewsnews.com


PORK AND PUMPKIN STEW | WATER PURIFIER SYSTEM, AIR ...
1 pound fresh pumpkin or butternut squash, peeled and cut into 1-inch chunks (3 cups) 1 tablespoon cornstarch. 1 tablespoon water. 3 tablespoons fresh parsley or cilantro, chopped. 2 tablespoons pumpkin seeds lightly toasted (optional) Preheat 6.5-quart Stockpot over medium-high heat. Add pork cubes to pan, browning on all sides, transferring ...
From canamwellness.com


PUMPKIN PORK STEW - YUM GOGGLE
The sweet flavor of pumpkin teams up with tender chunks of pork, herbs and spices, creating an amazing, mouthwatering one-pot meal in this pumpkin and pork stew GET THE RECIPE Pumpkin Pork Stew submitted by
From yumgoggle.com


PORK AND PUMPKIN STEW - WICKEDFOOD
½ cup pumpkin seeds. 6 jalapenos. 2 dried chillies. 2 large onions cut into wedges. 2T vegetable oil. 1T dried oregano. 500g butternut/pumpkin cubed to 1cm. ¼ cup limejuice. Fresh coriander 1 bunch . Combine pork, coriander and half of the garlic and 1T salt in a large bowl with pepper and toss. Chill for at least 4 hours.
From wickedfood.co.za


HARVEST PORK STEW WITH PUMPKIN RECIPE - EPICUREAN.COM
Meanwhile, with a large, heavy knife, cut the pumpkin in half through stem end. Scoop out and discard seeds and strings. Cut pumpkin into chunks, then with a small, sharp knife, pare off the peel. Cut flesh into 1-inch cubes. After meat has cooked 1 hour, add pumpkin to pot. Let liquid come to a boil, then reduce heat, cover, and simmer 30 ...
From epicurean.com


PORK, POBLANO, AND PUMPKIN STEW - RECIPES LIST
1 pork tenderloin (1 to 1 1/2 pounds), trimmed and cut into 3/4-inch cubes Neutral cooking oil, such as canola 1 small onion, chopped 1 poblano pepper, seeded and chopped
From recipes-list.com


PUMPKIN AND PORK STEW - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Pumpkin And Pork Stew are provided here for you to discover and enjoy ... Pumpkin Turkey Soup Soup In A Pumpkin Shell Grilled Chicken Tortilla Soup Grilled Chicken Soup With Rice Grilled Chicken Noodle Soup Grilled Chicken Soup Recipe Tamarind Soup Base Mix Valerie Bertinelli Minestrone Soup Valerie Bertinelli Chicken Soup …
From recipeshappy.com


PORK PUMPKIN STEW RECIPES ALL YOU NEED IS FOOD
2 pounds beef stew meat, cut into 1-inch cubes: 3 tablespoons canola oil, divided: 1 cup water: 3 large potatoes, peeled and cut into 1-inch cubes: 4 medium carrots, sliced
From stevehacks.com


PORK CHICKPEA PUMPKIN STEW - HANDY.RECIPES
Slice into small pieces the pork or lamb chops. Peel and slice pumpkin into small pieces. Cut 2 onions in thin half rings and 4-5 cloves of garlic in thin slices. Fry onion and garlic separately in clarified butter until golden. Then the meat. Then the pumpkin. Place meat in a heatproof dish and add 150 ml of white wine or water
From handy.recipes


PUMPKIN, PORK AND APPLE CIDER STEW - RELISH
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 ...
From relish.com


PORK AND PUMPKIN STEW RECIPES - FOOD NEWS
Heat oil in large saucepan over medium-high heat. Add onion, garlic and basil; cook for 1 minute or until onion is tender. Add pork; cook for 3 to 4 minutes or until lightly browned. Add tomatoes with juice, pumpkin, broth, wine, salt and pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 minutes.
From foodnewsnews.com


PUMPKIN PORK STEW RECIPE | LIBBY'S® - VERY BEST BAKING
Add pork; cook for 3 to 4 minutes or until lightly browned. Add tomatoes with juice, pumpkin, broth, wine, salt and pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 minutes. Step 2. Add potatoes, green beans and cinnamon stick. Cover; cook over low heat for 1 hour or until potatoes are tender.
From verybestbaking.com


PORK AND PUMPKIN STEW - WILLIAMS-SONOMA TASTE
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.
From blog.williams-sonoma.com


PORK STEW WITH PUMPKIN RECIPE | MYRECIPES
Heat oil in a large Dutch oven over high heat. Add pork; cook 4 minutes or until browned, stirring occasionally. Add onion, bell pepper, and celery; cook for 2 minutes, stirring occasionally. Stir in sage, salt, black pepper, tomatoes, and broth; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in pumpkin and corn; bring to a ...
From myrecipes.com


PORK AND PUMPKIN STEW - WILLIAMS SONOMA
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.
From williams-sonoma.com


LOW CARB PUMPKIN, PORK AND PEANUT STEW - I BREATHE I'M HUNGRY
Add the water, stock, ground cardamom, ground allspice, sugar substitute, and pumpkin puree and whisk until smooth. Bring to a simmer, then pour over the pork in the crockpot. Cook for 4 hours on high, or until the pork is tender and falling apart. Remove any fatty bits and break the pork up into bite sized pieces with a fork.
From ibreatheimhungry.com


RECIPE: PUMPKIN PORK STEW – EXPLORE PARTS UNKNOWN
To cook the pumpkin, cut the squash into wedges about 1 inch thick. If the wedges are longer than 4 inches, cut them in half crosswise. In a saucepan or pot big enough to fit the pumpkin, heat the oil over medium heat. Add the garlic and ginger and cook, stirring often, until the garlic is golden but before it turns brown, about 1 minute.
From explorepartsunknown.com


PUMPKIN PORK STEW | RECIPES WIKI | FANDOM
Remove browned pork, add cut up onions, peppers, celery and garlic and fry until soft. Place sautéed vegetables, browned pork, and cubed pumpkin (cut up a sugar pumpkin, peel off skin and cube) plus 1 large can of diced tomatoes into a slow cooker or cast iron dutch oven. Add some ground hot pepper (like ancho, browned over the stove burner ...
From recipes.fandom.com


PORK PUMPKIN STEW RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Pork Pumpkin Stew Recipe are provided here for you to discover and enjoy ... Pork Curry Recipe Easy Easy Firehouse Dinner Recipes Dessert Recipes. Cincinnati Bengals Desserts Italian Creamy Dessert Cream For Dessert Recipe Creamy Dessert Crossword Clue Incredible Desserts San Diego Dessert Restaurant San Diego Best Desserts …
From recipeshappy.com


RECIPE: PORK, POBLANO, AND PUMPKIN STEW - KITCHN
Working in batches (do not crowd the pan), cook pork until well-browned, about 1 to 2 minutes per side. Remove with a slotted spoon to a separate bowl and set aside. Add the onions and peppers to the Dutch oven. Add a pinch of kosher salt and cook, stirring frequently, until the onions begin to turn golden, about 10 minutes.
From thekitchn.com


PUMPKIN PORK STEW - GLUTEN FREE RECIPES
794 grams diced tomatoes, undrained 411 grams reduced-sodium chicken broth 1 cinnamon stick 1 Tbsp crushed dried basil leaves 1 garlic clove, peeled and finely chopped 227 grams green beans, cut into 1-inch pieces 0 teaspoons ground black pepper 907 grams lean pork tenderloins, cut into 1-inch pieces 1 Tbsp olive oil 1 medium onion, finely chopped 4 mediums potatoes, …
From fooddiez.com


PUMPKIN PORK STEW - HAVOC IN THE KITCHEN
Heat 2 tablespoons of the oil over medium heat. Add the pork and cook for about 5-6 minutes until golden color. Combine the pumpkin puree, garlic, maple syrup, all the dry herbs and seasoning. Transfer the sauce to a pan with the …
From havocinthekitchen.com


PORK AND PUMPKIN STEW - FOR THE LOVE OF GOURMET
Place a large pot over medium heat and add pork. Brown on all sides. Add onions and garlic and cook until onions are translucent. Add carrots, potatoes, broth, bay leaf, thyme, pepper, salt, and pumpkin puree. Stir to combine. Let simmer until potatoes and carrots are tender, about 20-30 minutes. Remove bay leaf and serve.
From fortheloveofgourmet.com


PORK AND PUMPKIN STEW | RECIPE | PUMPKIN STEW, PORK ...
Feb 28, 2012 - 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.
From pinterest.com


PORK AND PUMPKIN STEW | RECIPE | ROAST RECIPES, PUMPKIN ...
Sep 6, 2018 - Heat the butter in a pot and sauté the onion until soft. Remove and set aside.Dust the pork with the
From pinterest.ca


PORK AND PUMPKIN STEW RECIPE | WILLIAMS SONOMA CANADA
FEATURED RECIPES. Old-Fashioned Apple Dumplings Caramelized Onion and Apple Tarts Braised Beef with Autumn Vegetables Cacio e Pepe-Stuffed Shells with Crispy Bread Crumbs Brussels Sprouts & Butternut Squash with Bacon Vinaigrette Cranberry-Brie Pull-Apart Bread Apple Cider Cocktail Dutch Baby with Sautéed Pears Burnt Sugar Ginger Cookies View All …
From williams-sonoma.ca


PORK AND PUMPKIN STEW - FRESH BON APPETIT
Serves: 6 —– Time: 1 hour Equipment: 6.5-quart Stockpot , chef knife , Cutting Board , SaladBLASTER Ingredients: 1 ½ pound pork tenderloin, trimmed and cut into 1 ½-inch cubes 2 teaspoons olive oil 2 teaspoons whole cumin seeds 1 large onion, peeled and chopped w/ SaladBLASTER #2 blade 3 cloves garlic, minced 1 14 …
From freshbonappetit.com


PORK AND PUMPKIN STEW - FOOD24
Heat the butter in a pot and sauté the onion until soft. Remove and set aside. Dust the pork with the flour. Increase the heat and brown the pork in batches. Return the onion to the pot along with all the remaining ingredients. Bring to the boil, reduce the heat and simmer covered for 25 minutes or until the vegetables are cooked.
From food24.com


HOMEMADE PUMPKIN STEW RECIPE - AN ITALIAN IN MY KITCHEN
Instructions. In a large heavy pot add the olive oil, chopped shallot and sliced sausages cook on medium heat, stirring often until browned, about 3 minutes. Add the garlic, potatoes, carrots, pumpkin, vegetable stock, oregano, hot pepper flakes or pepper if using and rosemary/thyme bag. Stir to combine.
From anitalianinmykitchen.com


PORK AND PUMPKIN RECIPE - COOKING HAWAIIAN STYLE
Instructions. In a mixing bowl, combine pork, 1 tablespoon of sherry and 1 tablespoon of soy sauce; mixing well. In a wok over high heat, stir fry pork in oil until browned. Add pumpkin, stock, remaining sherry and soy sauce; stirring to coat. Add sugar, bring to a boil.
From cookinghawaiianstyle.com


Related Search