• Hearty Pork Stew with Pumpkin

    5 votes
    Hearty Pork Stew with Pumpkin
    Prep: 20 min Cook: 80 min Servings: 6
    by John Spottiswood
    300 recipes
    This is a great stew for making in a big pot on a cool day in the Spring or Fall. We serve it over rice, but it would also go nicely over pasta or with an artisan style bread.


    • 2 pounds pork stew (from shoulder),
    • trimmed of excess fat
    • 1/4 cup all-purpose flour
    • 2 Tbsp paprika
    • 1 Tsp freshly ground pepper
    • 1-2 Tbsp Vegetable oil
    • 1 yellow onion, thinly sliced
    • 1 can (14 1/2 ounces) chopped tomatoes
    • 2 Tbsp soy sauce
    • 1 bay leaf
    • 1 small pumpkin (about 2 pounds), or
    • butternut squash or kabucha
    • 1 cup frozen, thawed lima beans or
    • edamame
    • 1 cup fresh or frozen, thawed corn kernels
    • 3 tablespoons apple cider vinegar
    • Kosher Salt to taste


    1. Cut the meat into 2-inch pieces and pat dry with paper towels. Spread meat on a large piece of waxed paper or cutting board. In a small bowl, combine the flour, paprika, a generous pinch of salt, and the pepper. Sprinkle flour mixture over meat, toss to coat, then shake meat in a colander to rid it of excess flour; do in batches if the colander is small.
    2. Coat the bottom of a 5- to 7-quart Dutch oven with a thin film of the oil and set pot over medium-high heat. When hot, add enough meat to cover bottom in 1 layer. Cook until meat is browned on bottom, about 4 minutes. Turn and brown on the other side, about 4 minutes more. Transfer meat to a plate and continue with remaining meat, adding more oil to pot in between batches as needed.
    3. When last batch of meat has been removed, add the onion and 1/2 cup water to pot, stirring to release browned bits. Cook, stirring often, until onion is softened and liquid is almost evaporated, about 3 minutes. Add the tomatoes, 1 cup water, the soy sauce, and bay leaf and let come to a boil. Return meat and any accumulated juices to pot. Reduce heat, cover, and simmer 40 minutes.
    4. Meanwhile, with a heavy knife, cut the pumpkin in half through stem end. Scoop out and discard seeds and strings. Cut pumpkin into chunks, then with a small, sharp knife, pare off the peel. Cut flesh into l-inch cubes.
    5. After meat has cooked 1 hour, add pumpkin to pot. Let liquid come to a boil, then reduce heat, cover, and simmer 30 minutes more.
    6. Stir the lima beans and corn into pot, then cover and simmer until vegetables are cooked and meat is very tender, about 10 minutes more. Stir in the vinegar.
    7. Turn off heat and let stand 5 to 10 minutes before serving, to settle flavors.

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    • Nancy Miyasaki
      Nancy Miyasaki
      I love just about any dish made with Kabucha, and this was no exception. Delicious!


      • Mares
        Interesting combination! My daughter loves pumpkin, hates lima beans, but adores edamame. I'll have to make this.
        • John Spottiswood
          John Spottiswood
          Hope you enjoy it, Mares!

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