Pumpkin, Pork and Apple Stew
By
Tessa Pasquill
@tessac726
1
Takes a bit of effort but so worth it! Its a great Autumn dish. Plus you get pumpkin seeds for roasting.
Ingredients
- 3 Tbsp
- all purpose flour
- 2 tsp
- crushed fennel seeds
- 1 tsp
- salt
- 1/2 tsp
- pepper
- 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)
How to Make Pumpkin, Pork and Apple Stew
- 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 Pumpkin, Pork and Apple Stew
Course/Dish: Other Main Dishes, Pork
Main Ingredient: Pork
Regional Style: American
Dietary Needs: Dairy Free
