Lunch: Pork Stew with Pumpkin Recipe | Myrecipes

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

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

Instructions

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.

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