Talk Of The Town


Pumpkin & Pork Stew from White's Family Farm

Posted at 12:01 PM, Oct 10, 2019
and last updated 2019-10-10 13:01:02-04

Demetria White from White's Family Farm shared a recipe for Pumpkin and Pork Stew. (see recipe below) White's Family Farm has lots of ways to celebrate fall, including a corn maze, pumpkin patch and special events every weekend in October. Get all the details online at


¼ cup all-purpose flour

1 teaspoon garlic-pepper blend

1 teaspoon salt

2 boneless pork shoulder, cut into 1-inch cubes

3 tablespoons vegetable oil

4 stalks chopped celery

1 Large onion, chopped

1 large red pepper, chopped

2 cups chopped turnip greens

1 lb. Cheese Pumpkin, Peeled and Cubed

2 ½ cups chicken broth (from 32-oz carton)

2 tsp. tomato paste

1 small can Chili Peppers

9 oz. can, diced tomatoes with juices

1 teaspoon dried oregano leaves

Preheat an oven to 325°F.
Take seeds out of pumpkin and bake until easy to peel.

Season the pork with flour salt and garlic-pepper. In a 3 1/2-quart Dutch oven over medium-high heat, warm 2 Tbs. of the oil. Working in batches, brown the pork on all sides, 8 to 10 minutes per batch. Transfer to a plate.

Reduce the heat to medium and add the remaining oil. Add the onions, celery, red pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the chicken broth slowly while scrapping the drippings. Add all other ingredients. Bake 2 ½ Hours or until the pork is fork tender. (Make take longer)

Skim the fat off the sauce. Serve the stew over Wild Rice & Crusty Bread.