Holiday cooking: Ideas and recipes for Halloween.
More recipes: great one-post meals.
- 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
- Preheat an oven to 325°F.
- 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.
- 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.
- 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.