Pumpkin, Pork and Apple Stew

Pumpkin, Pork And Apple Stew Recipe

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Tessa Pasquill


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


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1 Hr
1 Hr 50 Min
Stove Top


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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)

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! :)

Printable Recipe Card

About Pumpkin, Pork and Apple Stew

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

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