Saturday, October 30, 2010
Pork and Pumpkin Stew Supper
Pork and Pumpkin Stew
2 lbs. boneless pork (shoulder cut is good) cut into 2 inch pieces
2 tablespoons vegetable oil
1 large onion, diced
3 cloves garlic, minced
1/2 cup dry red wine
2 cups beef broth, canned or homemade*
1, 14.5 can diced tomatoes
1/4 cup rinsed barley
pinch of salt and dash of ground white pepper
1/2 teaspoon dried thyme
1/4 teaspoon ground savory
1 bay leaf
2 small turnips, peeled and cut into 1 inch pieces
4 cups chopped greens, ( turnip or collard OR Swiss chard)
2 lb. pumpkin peeled, seeded** cut into 1 inch cubes
In a 4 quart pot, heat oil over medium high heat. Add pork in two batches, cook and turn until browned on all sides, about 6 to 8 minutes. Transfer to a platter and keep warm.
Reduce heat to medium. Add onions and garlic. Cook, stirring occasionally until golden, about 5 minutes. Add broth, tomatoes, salt, pepper, thyme, savory, and bay leaf. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer 1 hour.
Add turnips, cover and simmer 15 minutes. Add greens and pumpkin, cover and simmer 30 more minutes or until pumpkin is tender. Serves 6 to 8.