By now you all know how in love I am with Williams Sonoma. We go to most of their Sunday morning classes, and it was there that I first sampled and fell in love with Pork and Pumpkin Stew… and I don’t even like pumpkin flavored things! Using Pumpkin as a vegetable for this stew (and a pumpkin chicken curry I’m making soon!) has completely changed my outlook on the food! Keep your latte’s and pies, I’ll take mine for dinner! You don’t have to attend their classes to get the goodies! The recipe for this dish can be found on their website (but I’m sharing it here too!)! Did you even know they had recipes? Once you’re done here, you should go browse around!
Here is the recipe::
- 2 lb. boneless pork shoulder, cut into 1-inch cubes (I had the butcher at Albertson’s do this for me! He cut them a little bigger than that, but he did it for free so I wasn’t complaining!)
- Kosher salt and freshly ground black pepper, to taste
- 3 Tbs. olive oil (divided)
- 1 yellow onion, diced
- 1 1/2 tsp. minced garlic (I used fresh, and about two cloves because I love me some garlic!)
- 1 tsp. minced fresh ginger (Which I actually got fresh! It was my very first try with it and it was super easy!)
- 2 tsp. chicken demi-glace (This was the only ingredient I had to buy from Williams-Sonoma directly, because I couldn’t find it anywhere else.)
- 2 tsp. tomato paste
- 3/4 tsp. ground cinnamon
- 1/4 tsp. ground coriander
- 1/8 tsp. freshly grated nutmeg
- 1/8 tsp. ground cloves
- 1/4 tsp. red pepper flakes
- 1 1/2 Tbs. cider vinegar
- 3 Tbs. applesauce
- 9 oz. canned diced tomatoes with juices
- 1 lb. peeled and diced (3/4-inch dice) pumpkin or winter squash, such as kabocha (I’ll share down below how easy it was to use a baby pumpkin!)
- 2 tsp. chopped fresh sage
- 4 tsp. chicken stock concentrate mixed with 2 cups water, or 2 cups chicken stock
- Mashed potatoes for serving
- Sautéed broccoli rabe for serving (We didn’t use this.)
Preheat an oven to 325°F.
Season the pork with salt and black pepper. In a 3 1/2-quart Dutch oven over medium-high heat, warm 2 Tbs. of the olive oil. Working in batches, brown the pork on all sides, 8 to 10 minutes per batch. Transfer to a plate.
Reduce the heat to medium and warm the remaining 1 Tbs. olive oil. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic, ginger, demi-glace, tomato paste, cinnamon, coriander, nutmeg, cloves and red pepper flakes. Cook, stirring constantly, until fragrant, about 1 minute. Add the vinegar, applesauce, tomatoes with their juices, pumpkin, sage, stock and pork. Bring to a boil and season with salt and pepper. Transfer the pot to the oven and cook until the pork is fork-tender, 2 to 2 1/2 hours.
Skim the fat off the sauce. Serve the stew over mashed potatoes and pass sautéed broccoli rabe alongside. Serves 6.
So now that you’ve read the recipe, what do you think? I was a little intimidated by it, quite frankly! It just seemed like A LOT of ingredients! I went to a local Spice store and had them give me a Tbsp of each of the spices I would need. They cost about fifty cents by doing it like this and I didn’t have to buy a bunch of spices I might never use again before they go bad. We bought small pumpkins and I used about a 5 incher for this recipe. Here is how easy that it: you cut the top off and scoop out all the seeds and pumpkin guts! I cut a hole in the side (like if I were carving an eye) but next time I think I would carve two or three to let more steam out, because I popped the little fella in the microwave for about ten minutes. I let him cool and the skin was super easy to remove! Some of it fell right off! I quartered the pumpkin and then peeled all the skin off before chopping it into little cubes! Super easy, y’all!
I must warn you that this is not a quick dish. It takes a lot of time and a lot of lovin’! Since you do the pork in batches, it took about 45 minutes. While it was browning though, I used that time to prepare my other ingredients (the onion, the garlic and the ginger). The ginger was super easy to work with. I bought just a little piece, peeled it like a potato and minced it up like garlic! It smelled super delicious and I know is going to be such a great part of the dimension of this stew! I served it with the mashed potatoes on the bottom of the bowl, and the stew on top!
Have you ever made a stew with pumpkin before? This was my first time cooking with it and I must say, we are heading to the patch tomorrow to try to get a few more so I can freeze some up!