Harvest Pork Stew With Pumpkin Recipes

Steps:

• In 1-gallon resealable food-storage plastic bag, shake flour and 1/2 teaspoon each of the garlic-pepper blend and salt until mixed. Add pork to bag; shake to coat.
• In 5-quart Dutch oven or stockpot, heat oil over medium-high heat. Add coated pork; cook, stirring occasionally, until pork is white with golden brown edges. Discard any remaining flour mixture.
• Stir in pumpkin, broth, chiles in adobo, oregano, bay leaf and remaining 1/2 teaspoon each garlic-pepper blend and salt. Heat to boiling, scraping browned bits off bottom of Dutch oven. Reduce heat to low; cover and simmer 30 minutes, scraping bottom of Dutch oven occasionally to prevent sticking.
• Stir in squash and green beans. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Stir in bell pepper. Cover; simmer 5 to 7 minutes longer or until bell pepper is crisp-tender. Remove and discard bay leaf before serving.

Steps:

• In 3 1/2- to 4-quart slow cooker, toss pork, flour, seasoned salt and garlic-pepper blend until pork is coated. Stir in potatoes, carrots, onion, gravy and chili sauce.
• Cover; cook on Low heat setting 8 to 9 hours.
• About 20 minutes before serving, stir in frozen peas. Cover; cook on Low heat setting about 20 minutes longer or until peas are tender.

Steps:

• Melt the butter in a large skillet over medium-high heat. Add the pork and cook until lightly browned on all sides. Stir in the garlic and onion, and continue to cook until the onion has softened, and the pork is firm, and no longer pink, about 5 minutes.
• Place the pork and onions into a large saucepan. Pour in the chicken broth, and season with salt, rosemary, sage, and the bay leaf. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes.
• Stir in the butternut squash, apples, potatoes, and carrots. Return to a simmer, then cook, uncovered until the squash and apples are tender, about 20 minutes. Remove the bay leaf and serve.

Steps:

• In a large saucepan, cook the pork, onion and garlic in butter until meat is no longer pink; drain. Add the broth, salt, rosemary, sage and bay leaf. , Cover and simmer for 20 minutes. Add squash and apples; simmer, uncovered, for 20 minutes or until squash and apples are tender. Discard bay leaf.

Steps:

• In a large skillet, heat oil over medium-high heat. Brown beef in batches; remove with a slotted spoon to a 4- or 5-qt. slow cooker. Add the pumpkin, potatoes, squash and onion. Stir in the broth, tomatoes and seasonings. Cover and cook on low for 6-8 hours or until meat is tender., Remove bay leaves. In a small bowl, mix water and flour until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until liquid is thickened.

Steps:

• HEAT olive oil in large saucepan over medium-high heat. Add onion, garlic and basil; cook for 1 minute or until onion is tender. Add pork; cook for 3 to 4 minutes or until lightly browned. Add tomatoes with juice, pumpkin, broth, wine, salt and pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 minutes.
• ADD potatoes, green beans and cinnamon stick. Cover; cook over low heat for 1 hour or until potatoes are tender. Remove cinnamon stick before serving.

Steps:

• Place flour, fennel seeds, salt, pepper and pork in a large zip-top plastic bag. Seal bag and shake to coat pork.
• Heat 2 tbls oil in a large Dutch Oven. Add half of the pork and the onions. Cook until pork is browned and remove from pan. Add remaining pork and cook until browned. Return first batch of pork and onions to the pan.
• Add 2 cups broth, cider and vinegar. Bring to a boil. Reduce heat; cover pan and simmer for 1 hour.
• Add pumpkin (or squash), carrots and potatoes. Return to a boil. Reduce heat; cover and simmer until vegetables are tender, about 30 minutes.
• Add apples. Cover and simmer 20 minutes.
• If stew is too thick, add remaining 3/4 cup broth.
• Serve.

Steps:

• In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut a 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside. , Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.

Steps:

• Cut the meat into 2-inch pieces and pat dry with paper towels (do not rinse). Spread meat on a large piece of waxed paper or the butcher paper it came in. In a small bowl, combine the flour, paprika, a generous pinch of salt, and several grindings of pepper. Sprinkle flour mixture over meat, toss to coat, then shake meat in a colander to rid it of excess flour; do in batches if the colander is small. Coat the bottom of a 5- to 7-quart Dutch oven with a thin film of the oil and set pot over medium high heat. When oil shimmers, add enough meat to cover bottom in 1 layer. Cook, without stirring, until meat lifts easily from pot with tongs and is well browned on bottom, about 5 minutes. Turn and brown on the other side, about 5 minutes more. Transfer meat to a plate and continue with remaining meat, adding more oil to pot in between batches as needed. When last batch of meat has been removed, add the onion and 1/2 cup water to the pot, stirring to release browned bits. Cook, stirring often, until onion is softened and liquid is almost evaporated, about 3 minutes. Add the tomatoes, 1 cup water, and bay leaf and let come to a boil. Return meat and any accumulated juices to pot. Reduce heat, cover, and simmer 40 minutes. Meanwhile, with a large, heavy knife, cut the pumpkin in half through stem end. Scoop out and discard seeds adn strings. Cut pumpkin into chunks, then with a small, sharp knife, pare off the peel. Cut flesh into 1-ionch cubes. After meat has cooked 1 hour, add pumpkin to pot. Let liquid come to a boil, then reduce heat, cover, and simmer 30 minutes more. Stir the lima beans and corn into pot, then cover and simmer until vegetables are cooked and meat is very tender, about 10 minutes more. Stir in the vinegar. Turn off heat and let stand 5 to 10 minutes before serving, to settle flavors.

Steps:

• In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the pork, patted dry, in batches, transferring it with a slotted spoon to a bowl as it is browned. Add the onions to the kettle, cook them, stirring occasionally, until they are golden, and stir in the garlic. Add the tomatoes with their juice, breaking them up, the water, and the pork with any juices that have accumulated in the bowl, bring the mixture to a boil, and braise the stew, covered, in the middle of a preheated 350° F. oven for 1 hour. Stir in the turnips and braise the stew, covered, for 20 minutes. Stir in the greens and the pumpkin and braise the stew, covered, for 25 to 30 minutes, or until the pumpkin is tender. Season the stew with salt and pepper and serve it with the rice.