Pumpkin, Pork And Apple Stew Recipe

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Pumpkin, Pork and Apple Stew

Tessa Pasquill


Takes a bit of effort but so worth it! Its a great Autumn dish. Plus you get pumpkin seeds for roasting.

☆☆☆☆☆ 0 votes
1 Hr
1 Hr 50 Min
Stove Top


3 Tbsp
all purpose flour
2 tsp
crushed fennel seeds
1 tsp
1/2 tsp
2 to 2 1/2 lb
boston butt pork or pork tenderloin
3 Tbsp
olive oil, divided
2 medium
white onions
2 3/4 c
chicken broth
1 1/2 c
apple cider
1/4 c
apple cider vinegar
3 c
pumpkin, fresh, peeled and cut into 1 inch chunks (2 1/2 pound pumpkin)
1 c
carrots, cut into chucks (about 2 carrots)
6 c
red potatoes, cut into 1 inch chunks (about 2 pounds)
1 1/4 c
apples, granny smith, unpeeled, cut into 1 inch chunks (about 2 apples)


1Place flour, fennel seeds, salt, pepper and pork in a plastic ziplock or paper bag and shake to coat pork
2Heat 2 tablespoons oil in a large pot or Dutch Oven. Add half of the pork and onions. Cook until pork is browned. Remove from pot. Heat remaining oil and add remaining pork. Cook until browned.
3Return already cooked pork to the pan and add 2 cups of broth, apple cider and cider vinegar. Bring to a boil then reduce heat and simmer, covered for 1 hour.
4Then add pumpkin and carrots. Bring to a boil then reduce heat and simmer, covered until vegetables are tender, about 30m minutes.
5Then add potatoes and apples. Cover and simmer for 20 minutes.
6If sauce is to think add remaining or extra broth.

Enjoy! :)

About this Recipe

Course/Dish: Other Main Dishes, Pork
Main Ingredient: Pork
Regional Style: American
Dietary Needs: Dairy Free