Serves: 6
4 tablespoons olive oil, divided
2 lbs. boneless pork shoulder, cut into 1 inch cubes.
Sea salt and fresh ground black pepper
2 medium leeks, white part sliced thinly
1½ teaspoon garlic, pressed or minced
1 teaspoon fresh ginger, minced
¼ cup dry white wine or chicken broth
3 teaspoons tomato paste
¾ teaspoon ground cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon ground or grated nutmeg
¼ teaspoon coriander
¼ teaspoon red pepper flakes
1½ tablespoons cider vinegar
1 cup tomatoes, diced with juices
½ to ¾ lb. pumpkin flesh, peeled & diced into ¾ inch cubes
2 teaspoons fresh sage, shredded
2 cups chicken broth
1 -8 to 10 lb. pumpkin*
Note: Don’t be limited by the orange color, try one of the whites, or maybe a green.
4 tablespoons olive oil, divided
2 lbs. boneless pork shoulder, cut into 1 inch cubes.
Sea salt and fresh ground black pepper
2 medium leeks, white part sliced thinly
1½ teaspoon garlic, pressed or minced
1 teaspoon fresh ginger, minced
¼ cup dry white wine or chicken broth
3 teaspoons tomato paste
¾ teaspoon ground cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon ground or grated nutmeg
¼ teaspoon coriander
¼ teaspoon red pepper flakes
1½ tablespoons cider vinegar
1 cup tomatoes, diced with juices
½ to ¾ lb. pumpkin flesh, peeled & diced into ¾ inch cubes
2 teaspoons fresh sage, shredded
2 cups chicken broth
1 -8 to 10 lb. pumpkin*
- Preheat oven to 325º.
- Season the pork cubes with salt and pepper.
- Heat 2 tablespoons of the olive oil in a large Dutch oven. Add the pork cubes, working in batches if necessary, brown on all sides. Transfer the pork to paper towel lined plate and set aside.
- Reduce the heat in the Dutch oven and add one tablespoon of olive oil.
- Add the leeks and sauté until tender, stirring occasionally.
- Add the garlic, ginger, white wine, tomato paste, cinnamon, cloves, nutmeg, coriander and red pepper flakes saute until well melded with other ingredients, about a minute.
- Add the cider vinegar, tomatoes, pumpkin cubes, sages, chicken broth and pork. Bring to a roiling simmer.
- Adjust seasoning as needed.
- Reduce the heat under the stew and simmer slowly until tender, about 2 hours.
- Meanwhile, wash the whole pumpkin.
- Cut a 6 to 8 inch circle in the top around the stem. Remove the top and set aside.
- Scoop out the seeds and loose fibers in the pumpkin and scrape the sides smooth.
- Place the pumpkin on a sturdy shallow baking dish. Brush the outside of the pumpkin with the remaining tablespoon of olive oil.
- Place the pumpkin in the oven and cook for up to 1½ hours.
- When the stew is cooked, spoon it into the pumpkin and return the Dutch oven to the oven for up to 20 minutes. Serve hot and scoop out a piece of the pumpkin shell for each serving.
Note: Don’t be limited by the orange color, try one of the whites, or maybe a green.
