Pumpkin Pork Stew
Cozy up with a bowl of this hearty Pumpkin Pork Stew, a soul-warming dish that perfectly marries tender chunks of pork shoulder with sweet, earthy pumpkin and aromatic spices like cinnamon, cumin, and smoked paprika. Simmered with a medley of carrots, celery, and canned tomatoes in a rich broth, this slow-cooked stew is brimming with autumnal flavor and nourishing comfort. Ideal for crisp fall evenings, it’s a one-pot delight that’s both satisfying and easy to prepare. Serve it hot, garnished with fresh parsley, alongside crusty bread or over fluffy rice for the ultimate comforting meal. Perfect for family dinners or meal prepping, this gluten-free stew will quickly become a seasonal favorite!
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Recipe Information
Ingredients
- 1.5 pounds pork shoulder
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 garlic cloves
- 3 cups pumpkin (peeled and cubed)
- 2 medium carrots
- 2 medium celery stalks
- 4 cups chicken or vegetable broth
- 1 15-ounce can canned diced tomatoes
- 0.5 teaspoons ground cinnamon
- 1 teaspoons ground cumin
- 1 teaspoons smoked paprika
- 1 bay leaf
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (for garnish)
Instructions
Trim any excess fat from the pork shoulder and cut it into 1-inch cubes.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Brown the pork in batches to avoid overcrowding, about 4-5 minutes per batch. Remove the pork and set aside.
Dice the onion and mince the garlic. In the same pot, sauté the onion until translucent, about 4-5 minutes. Add the garlic and cook for an additional minute until fragrant.
Peel and cube the pumpkin into 1-inch pieces, slice the carrots, and chop the celery. Add them to the pot with the onion and garlic and sauté for 3-4 minutes.
Pour in the chicken or vegetable broth and the canned diced tomatoes (with their juice). Stir well, scraping up any brown bits from the bottom of the pot.
Return the pork to the pot and add the ground cinnamon, cumin, smoked paprika, bay leaf, salt, and black pepper. Stir to combine.
Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally, until the pork is tender and the vegetables are soft.
Taste and adjust seasoning as needed. Remove the bay leaf before serving.
Garnish with freshly chopped parsley and serve hot with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
2286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.2 g | 161% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 609 mg | 203% | |
| Sodium | 7010 mg | 305% | |
| Total Carbohydrate | 101.5 g | 37% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 48.8 g | ||
| Protein | 181.8 g | 364% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 649 mg | 50% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 6828 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
