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–+ servings

Pumpkin-Pork Stew

Couverts6
Deel op Facebook Print Recipe

Equipment

  • 5-quart Dutch oven

Ingredients

  • ¼ cup all-purpose flour
  • 1 teaspoon garlic-pepper blend
  • 1 teaspoon salt
  • 4 boneless pork sirloin chops ½ inch thick (1½ lb), cut into 1-inch pieces
  • 3 tablespoons vegetable oil
  • 1 can pumpkin not pumpkin pie mix
  • 2½ cups chicken broth from 32-oz carton
  • 1 tablespoon finely chopped chipotle chiles in adobo sauce from 7-oz can
  • 1 teaspoon dried oregano leaves
  • 1 dried bay leaf
  • 2 cups cubed 1-inch peeled butternut or buttercup squash (about 12 oz)
  • 2 cups frozen cut green beans from 12-oz bag
  • 1 medium red bell pepper cut into 1-inch pieces (1¼ cups)

Instructions

  • In 1-gallon resealable food-storage plastic bag, shake flour and ½ teaspoon each of the garlic-pepper blend and salt until mixed.
  • Add pork to bag; shake to coat.
  • In 5-quart Dutch oven or stockpot, heat oil over medium-high heat.
  • Add coated pork; cook, stirring occasionally, until pork is white with golden brown edges.
  • Discard any remaining flour mixture.
  • Stir in pumpkin, broth, chiles in adobo, oregano, bay leaf and remaining ½ teaspoon each garlic-pepper blend and salt.
  • Heat to boiling, scraping browned bits off bottom of Dutch oven.
  • Reduce heat to low; cover and simmer 30 minutes, scraping bottom of Dutch oven occasionally to prevent sticking.
  • Stir in squash and green beans.
  • Heat to boiling.
  • Reduce heat; cover and simmer 15 minutes.
  • Stir in bell pepper.
  • Cover; simmer 5 to 7 minutes longer or until bell pepper is crisp-tender.
  • Remove and discard bay leaf before serving.

Nutrition values

Calories: 320 kcal
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Course; One Pot Dinner / Pork / Stew