Saturday, October 30, 2010

Pork and Pumpkin Stew Supper

I got one small pumpkin in the last box of my organic farm share. Wanted to cook with it rather than use it as a fall decoration. I came up with this recipe. The grocery stores in my area sell what they call "boneless pork country style ribs". I can generally find them with marked down price the night before the new weekly sales specials go into effect. This cut does need some trimming of fat but the meat is easy to cube for stews and has a satisfying taste. Served this stew with a tossed salad this week, dressing recipe follows. Applesauce sprinkled with cinnamon makes a nice dessert.

Prep time for stew 10 minutes. Cooking time is just over 2 hour so need to plan ahead when you want to make it. There is no stirring while simmering so you are not tied to the stove the whole time. Also gives you enough time to make a batch of savory muffins to serve along with the stew, if you like.

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.

*I used Kitchen Basics (R) Veal Stock in a box for this. Has a little milder flavor than beef stock.

**Save the seeds to roast and salt for snacks

Yogurt Feta Salad Dressing

1 cup plain, nonfat yogurt
1/3 cup reduced fat mayonnaise
1 teaspoon dried dill
1/2 teaspoon lemon pepper seasoning
1/4 cup crumbled feta cheese

Combine all ingredients in a small container. Cover and refrigerate at least 2 hours before serving.

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