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.
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
10
Prep:
1 Hr
Cook:
1 Hr 50 Min
Method:
Stove Top
Ingredients
-
3 Tbspall purpose flour
-
2 tspcrushed fennel seeds
-
1 tspsalt
-
1/2 tsppepper
-
2 to 2 1/2 lbboston butt pork or pork tenderloin
-
3 Tbspolive oil, divided
-
2 mediumwhite onions
-
2 3/4 cchicken broth
-
1 1/2 capple cider
-
1/4 capple cider vinegar
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3 cpumpkin, fresh, peeled and cut into 1 inch chunks (2 1/2 pound pumpkin)
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1 ccarrots, cut into chucks (about 2 carrots)
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6 cred potatoes, cut into 1 inch chunks (about 2 pounds)
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1 1/4 capples, granny smith, unpeeled, cut into 1 inch chunks (about 2 apples)
How to Make Pumpkin, Pork and Apple Stew
- Place flour, fennel seeds, salt, pepper and pork in a plastic ziplock or paper bag and shake to coat pork
- Heat 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.
- Return 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.
- Then add pumpkin and carrots. Bring to a boil then reduce heat and simmer, covered until vegetables are tender, about 30m minutes.
- Then add potatoes and apples. Cover and simmer for 20 minutes.
- If 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
