Recipes from Cooking Light, Southern Living, Sunset, Coastal Living, All You, Real Simple, and Health
What is the Test Kitchen Guarantee?

Pork Stew with Pumpkin

Cooking Light
Pork Stew with Pumpkin
Randy Mayor; Mary Catherine Muir
Edit Note

My Notes

(Only you will be able to view, print, and edit this Note)

Worthy of a Special Occasion

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

Yield: 6 servings (serving size: 2 cups stew, 3/4 cup noodles, and 1 tablespoon parsley)

Ingredients

  • 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  (28-ounce) can diced tomatoes, undrained
  • 1  (14.5-ounce) can fat-free, less-sodium chicken broth
  • 4  cups  (1/2-inch) cubed peeled fresh pumpkin
  • 1  (10-ounce) package 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

Preparation

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.

Nutritional Information

Calories:
463 (23% from fat)
Fat:
11.8g (sat 3.4g,mono 5.3g,poly 1.7g)
Protein:
35.4g
Carbohydrate:
56.2g
Fiber:
5.7g
Cholesterol:
108mg
Iron:
5mg
Sodium:
715mg
Calcium:
122mg
Cooking Light, OCTOBER 2001

Member Ratings and Reviews

5 stars
Jennifer
I thought this was really good. I had leftover pumpkin from homemade pie so instead of adding it raw, I added it already cooked. Make sure if you use already cooked pumpkin you let the stew simmer for about a half hour longer before adding the pumpkin in. Add the pumpkin after about an hour and let it heat through with the corn (about another half hour) until it gets to a stew consistency. If you take it off too early, it's a little too soupy. All in all, really good recipe. Will definitely be making again!10/19/09

5 stars
laureenmt
An Unexpected Favorite! I found this recipe when I had some leftover roasted pork loin to use. My husband and I both loved it! I made half a recipe, used butternut squash, reduced the cooking time (since pork was already cooked, and to avoid mushy squash), and left out celery. The flavor is sweet and savory, a perfect fall dish. Serving with the noodles is delightful -- and I can feed separate noodles to the kids, with the unused half-pack of corn. (Can't wait til they get more adventurous taste buds!) I would serve this to guests for a casual fall meal.10/31/05