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Recipe: Pork and Pumpkin Stew

Celebrate the flavors of fall by making this hearty and colorful stew. Chunks of pork are simmered with onions, red peppers, garlic, potatoes, and fresh pumpkin in a smoky sauce spiked with sherry. Serve it over rice or noodles for an autumn feast.

Ingredients

Serves
6-8
  • 2 pounds boneless pork shoulder, trimmed and cut into 1 1/2-inch pieces
  • Salt and pepper
  • 2 tablespoons Graisse de Canard Gold® or vegetable oil
  • 1 large onion, diced
  • 1 large red bell pepper, cut in 1-inch pieces
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 2 teaspoons smoked paprika, or to taste
  • 1 14-ounce can diced tomatoes with the juice
  • 3/4 ounce Glace de Poulet Gold® dissolved in 1 1/2 cups hot water
  • 1 pound red potatoes, cut into 1-inch pieces
  • 4 cups chopped washed swiss chard, kale, spinach, or turnip or beet greens
  • 1 2-pound sugar pumpkin seeded, peeled, and cut into 1-inch pieces
  • 2 tablespoons dry sherry

Methods/steps

  1. Preheat the oven to 350 degrees. Pat the pork dry, season it with salt and pepper, and brown it in the Graisse de Canard Gold® in a stew pot over medium-high heat, working in batches if necessary. With a slotted spoon transfer the browned pork to a bowl or plate and set aside.
  2. Add the onion and red pepper to the pan, and cook, stirring occasionally, until the vegetables are tender. Stir in the garlic, bay leaf, and smoked paprika.
  3. Add the tomatoes with their juice, the diluted  Glace de Poulet Gold®, and the pork (with any the meat juices that have accumulated). Bring the mixture to a simmer, cover it, and transfer the stew to the middle of the oven to braise for 1 hour.
  4. Stir in the potatoes, and return the pan, covered, to the oven for 20 minutes.
  5. Stir in the greens and the pumpkin and return to the oven, covered, for 30-35 more minutes, until the pumpkin and potatoes are tender. Finish the stew by stirring in the sherry and seasoning to taste with salt and pepper.

Additional Tips

Wine Pairing: Viognier, California Chardonnay, or Beaujolais.

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Classic French Stocks and Sauces