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Full Online Book HomeLearning KitchenStews - Pork - Pork Stew With Pumpkin
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Stews - Pork -  Pork Stew With Pumpkin Post by :ScottT Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1692

Click below to download : Stews - Pork - Pork Stew With Pumpkin (Format : PDF)

Stews - Pork - Pork Stew With Pumpkin

1 tablespoon olive oil
1 1/2 pounds boneless pork loin, trimmed and cut into 1/2-inch pieces
1 cup finely chopped onion
1 cup finely chopped red bell pepper
3/4 cup finely chopped celery
2 teaspoons dried rubbed sage
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 can (28-ounce) diced tomatoes, undrained
1 can (14.5-ounce) fat-free, less-sodium chicken broth
4 cups (1/2-inch) cubed peeled fresh pumpkin
1 package (10-ounce) frozen whole-kernel corn
2 teaspoons grated orange rind
4 1/2 cups cooked egg noodles (about 3 cups uncooked)
6 tablespoons chopped fresh flat-leaf parsley

You can also use butternut or acorn squash when pumpkin is out of season.

Heat oil in a large Dutch oven over high heat. Add pork; cook 4 minutes or until browned, stirring occasionally. Add onion, bell pepper, and celery; cook for 2 minutes, stirring occasionally. Stir in sage, salt,
black pepper, tomatoes, and broth; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in pumpkin and corn; bring to a boil. Cover, reduce heat, and simmer 1 hour or until pumpkin is tender. Stir in grated rind. Serve over noodles; sprinkle with parsley.

Yield: 6 servings (serving size: 2 cups stew, 3/4 cup noodles, and 1 tablespoon parsley).
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Stews - Pork -  Pork Stew With Sweet Potatoes And Corn Stews - Pork - Pork Stew With Sweet Potatoes And Corn

Stews - Pork -  Pork Stew With Sweet Potatoes And Corn
Yield: 6 servings (1 3/4 cups each) 1-1/2 lb. lean boned pork (I have used sirloin or loin) 1 TB olive oil 2 cups quartered mushrooms 1 1/2 cups thinly sliced leeks or onions 2 cups julienne cut carrots (3 carrots) 1 cup low-salt chicken broth 2 tsp. poultry seasoning 1/2 tsp. salt 1/2 tsp. coarsely ground pepper 2 (14.5 oz.) cans no-salt-added whole tomatoes, undrained and chopped 2 bay leaves 3 1/2 c. peeled, chopped sweet potato (about 1 lb.) 1 10 oz. pkg. frozen whole-kernel corn 2 c. coarsely chopped spinach Trim all fat from pork and

Stews - Pork -  Jamaican Style Pork Stew Stews - Pork - Jamaican Style Pork Stew

Stews - Pork -  Jamaican Style Pork Stew
4 Tsp. olive oil 1 1/2 to 2 lb. cubed pork loin 2 Tsp. flour 2 medium onions, thinly sliced 2 cloves garlic, crushed 4 Tsp. (light or dark) rum 2 (16 oz.) cans tomatoes, drained and crushed 1/4 tsp. crushed red pepper flakes 1 tsp. freshly ground black pepper 1/4 tsp. ground allspice 2 cups beef broth 4 small new potatoes, diced 2 Tsp. dark molasses salt (to taste) cooked rice (optional) Heat oil in pan. Dust pork with flour and brown in oil, a few pieces at a time. Remove with slotted spoon and set aside. Saute