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Autumn Pork & Pumpkin Stew

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Autumn Pork & Pumpkin Stew
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Autumn Pork & Pumpkin Stew

Added by: on Oct 29th, 2014
For a get-together this Fall, & especially for Halloween, you cannot go wrong with this recipe! While there are a few steps involved, none of the steps are hard, & in the end, this recipe is well worth it. The stew has a great depth of flavor & is a great one-dish wonder. Tomatoes, .. more >
Rating:
0
Prep Time:
75 min
Cook Time:
5 h 30 min
Ready In:
6 h 45 min

Servings

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Original Recipe Yield: 12 servings
 

Ingredients:

  • 4 pounds pork loin rib end roast
  • 2 tablespoon ground coriander
  • 2 tablespoon pumpkin pie spice
  • 2 tablespoons ground cinnamon
  • 2 tablespoons ground ginger
  • 2 teaspoons ground cloves
  • 2 teaspoons allspice
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon hot pepper flakes
  • 2 cups navy beans
  • 1/2 pound diced (¼-inch) pancetta
  • 1 bottle Foggy Ridge Hard Cider
  • 2 tablespoons heaping veal demi-glace
  • good quality olive oil
  • 2 large sweet onions
  • 24 cloves peeled garlic
  • 1-16 ounce bag peeled baby carrots
  • 1 head celery
  • 1 whole pie pumpkin (3-4 pounds), blue hubbard or butternut squash, peeled & cut into 1-inch pieces
  • 12 large sage leaves, chopped
  • 1 tablespoon Gourmet Garden ginger purée
  • 1-28 ounce can diced tomatoes in juice
  • 2-25 ounce jars Williams-Sonoma Spiced Pumpkin Braising Sauce
  • 1-2 pound jar Williams-Sonoma Organic Butternut Squash Puree
  • 3 cups farro
  • 9 cups water or stock (chicken or vegetable)
  • 1-5 ounce clamshells Earthbound Farm Organic Mixed Baby Kales
  • 1 recipe sage-spinach-kale-pumpkin-seed-pesto
Nutrition Facts
Autumn Pork & Pumpkin Stew

Servings Per Recipe: 12

Amount Per Serving

Calories: 644

  • Total Fat: 22.8 g
  •     Saturated Fat: 7.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 131.6 mg
  • Sodium: 436.3 mg
  • Total Carbs: 70 g
  •     Dietary Fiber: 4.9 g
  •     Sugars: 17.4 g
  • Protein: 41.7 g
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Directions:

1

The day or 2 before your bash, cut the pork roast into 1-inch cubes......toss into a bowl large enough to toss the pork with the following spices: 1 tablespoon each of the ground coriander, pumpkin pie spice, cinnamon, ginger, cloves, allspice & cayenne......toss well, cover & refrigerate for 2-3 hours. Combine the remaining spices, including the hot pepper flakes, in a small bowl & set aside.

2

Place the navy beans in a medium-size bowl and cover with water......allow to sit at room temperature for 3-4 hours......

3

In a large (9 ½-quart or larger) dutch or french oven, brown the pancetta until crispy & the fat well rendered. Using a slotted spoon, remove the pancetta & set aside.

4

Brown the pork in the rendered fat over medium-high heat until it is seared & well-caramelized, about 3-4 minutes per side......I just sear the 2 largest sides......the smaller sides are too tedious to brown......be sure to leave a little room between the pork cubes so the moisture evaporates & doesn't steam the meat. Remove from the pot & set aside......you will probably cook the meat in 2 or 3 batches.

5

Pour in 2 cups of hard cider & deglaze the pan......reduce the volume by half while you scrape the bits from the pan. Add the veal demi-glace to the hard cider, stirring until it has completely melted into the liquid......pour into another bowl & set aside.

6

Cut the onions into chunks, as above......this should take less than 5 minutes. Remove the brown ends from the garlic cloves and toss into the onions......sauté, stirring occasionally......

7

While the onions & garlic are cooking, cut the carrots in half, and cut the celery into ¾-inch chunks...you want the veggies to be larger so they do not disintegrate when the stew is slow-cooked. Add to the onions & garlic, & sauté until the colors brighten and the celery just softens slightly, about 5 minutes.

8

Chop the sage leaves...the easiest way is to stack the leaves, cut the leaves in half vertically, then cut horizontally into eighths.

9

Add the sage to the sautéing veggies, tossing well.

10

Add the tomatoes & juice, spices, pork, reduced cider-demi-glace, the remaining hard cider, squash, navy beans, 2 jars Williams-Sonoma Spiced Pumpkin Braising Sauce, & Butternut Squash Puree...combine well......refrigerate overnight...I do not add salt as there is salt in the stew starters & purée...I like to taste while the stew slow-cooks the next day & decide.

11

When ready to slow-cook the stew remove the french/dutch oven from the fridge about 6 hours before planning to serve......the stew is cold and it will need to cook a little longer than you think.

12

Preheat your oven to 400º.

13

Place the stew in the oven & cook at this temperature for 1 hour, then reduce the temperature to 300º & cook for hour, then reduce the temperature to 250º for 3½ hours. After a couple hours of cooking, taste......add a little salt & black pepper to taste, if necessary......

14

About an hour before the stew is done, prepare the farro...rinse the faro, then combine with the 9 cups liquid in a 3 or 4-quart saucepan. Bring the liquid to a boil, then reduce to simmer & cover for 30-40 minutes or until tender...the farro will retain a certain "bite" or chewiness that contrasts perfectly with the stew.

15

When done, remove the stew from the oven & stir in the raw mixed baby kales just until it wilts.

16

Place a healthy serving of farro (about a ½ cup) in soup plates......the chewiness of farro is really great with the stew......then add the stew alongside the farro......spoon a dollop of sage-spinach-kale-pumpkin seed pesto with the stew......serve......savor & enjoy!

Cooks' note:
......I really prefer pork loin rib end roast because it is much leaner than boneless pork shoulder, which most recipes recommend......virtually no fat to trim......

......I also love "timesavers" which help make this stew much faster......these include diced pancetta, which may be purchased at Trader Joe's, The Fresh Market, and Whole Foods Market......Harris Teeter sells prepackaged peeled and cut butternut squash, which is a huge timesaver......if using in this recipe, I would use 2 packages......

......Gourmet Garden is a great brand of various spice blends......I really love their ginger, as well as their garlic and lemongrass......Walmart, Harris Teeter and Wegmans carry this brand......

......you can use canned white beans (rather than fresh), but beware that the beans may get mushy during cooking......

......while I really like Stewsday Pumpkin Stew Starter, adding Williams-Sonoma Organic Butternut Squash Puree really adds a delectable depth to the stew......follow these pearls, and you will have a stew you will make every autumn......

......I love using my Le Creuset french oven for this......a 9 ½-quart size or larger for this size recipe is perfect......if halving the recipe, simply use a smaller dutch or french oven......

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