PUMPKIN PORK STEW

​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*
 

1. Preheat oven to 325º.
2. Season the pork cubes with salt and pepper.
3. 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.
4. Reduce the heat in the Dutch oven and add one tablespoon of olive oil.
5. Add the leeks and sauté until tender, stirring occasionally.
6. 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.
7. Add the cider vinegar, tomatoes, pumpkin cubes, sages, chicken broth and pork.  Bring to a roiling simmer.
8. Adjust seasoning as needed.
9. Reduce the heat under the stew and simmer slowly until tender, about 2 hours.
10. Meanwhile, wash the whole pumpkin.
11. Cut a 6 to 8 inch circle in the top around the stem.  Remove the top and set aside.
12. Scoop out the seeds and loose fibers in the pumpkin and scrape the sides smooth.
13. Place the pumpkin on a sturdy shallow baking dish.  Brush the outside of the pumpkin with the remaining tablespoon of olive oil.
14. Place the pumpkin in the oven and cook for up to 1½ hours.
15. 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.