Pork, Pumpkin and Apple Stew


This recipe is part of a Seasonal Chef post on Squash v. Pumpkin.

Holiday cooking: Ideas and recipes for Halloween.

More recipes: great one-post meals.

Pork, Pumpkin and Apple Stew

Pork, Pumpkin and Apple Stew

Serves 8


  • 4 lb. boneless pork shoulder, cut into 2-inch cubes
  • Kosher salt and freshly ground black pepper
  • Extra virgin olive oil
  • 1 ½ Vidalia onions, diced
  • 3 – 4 garlic cloves, minced
  • 1 cup white wine
  • 2 teaspoons fresh ginger, grated
  • 1 tablespoon tomato paste
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground coriander
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon red pepper flakes
  • ¼ cup cider vinegar
  • 1 apple, peeled, cored and chopped
  • 1 15oz. can Hunts Fire Roasted Tomatoes with juices
  • 3 lb pumpkin, peeled and diced into 1 1/2 " pieces
  • 1 tablespoon chopped fresh sage
  • 1 cup apple cider
  • 3 cups chicken stock
  • ½ cup chopped parsley


  1. Preheat an oven to 325°F.
  2. Season the pork with salt and black pepper. In a 7-quart Dutch oven over medium-high heat, coat the bottom with olive oil. Working in batches, brown the pork on all sides, 8 to 10 minutes per batch, transferring each batch to a bowl, and adding more oil as needed. Reduce the heat to medium and with 2 tablespoons of oil sauté the onion and garlic until golden brown, about 7 to 10 minutes. Deglaze with the wine and reduce for about 2 minutes.
  3. Add the ginger, tomato paste, cinnamon, coriander, nutmeg, cloves and red pepper flakes. Stir constantly, until fragrant, about 1 minute. Add the vinegar and cook for about 2 minutes.
  4. Add the apple, tomatoes, pumpkin, sage, apple cider, stock and pork with the juices. Mix well. Bring to a boil and season with 2 teaspoons of salt and 1 teaspoon of pepper. Cover the pot and place in the preheated oven. Cook until the pork is fork-tender and falling apart, 2½ to 3 hours. Remove from oven and pull apart the pork with a fork and gently mix throughout the stew. Mix in the parsley and serve either simply alone or over polenta or mashed potatoes.


About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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