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 www.whitesfamilyfarm.com.
PUMPKIN & PORK STEW
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.