Caribbean Pork and Pumpkin Stew
Acorn or other winter squash can be used in place of pumpkin. For garnish, toasted pumpkin seeds make a nice touch.
INGREDIENTS | SERVES 6
- 2 pounds pork shoulder, cut in 1 ½ cubes
- 1 teaspoon Jamaican jerk seasoning
- ⅓ cup flour
- 2 tablespoons olive oil
- 1 onion, diced
- 1 green bell pepper, cored and diced
- 1 rib celery, diced
- 1 (28-ounce) can crushed tomatoes
- 2 cups pork or chicken broth
- Juice and zest of 1 orange
- Pinch thyme
- 2 small sugar pumpkins, peeled, seeded, and diced
- Salt and pepper to taste
Sprinkle pork cubes with jerk seasoning; dust with flour until well coated.
Heat oil in a Dutch oven over medium-high heat. Brown pork in batches; remove to a platter.
Sauté onion, pepper, and celery until crisp-tender, about 3–5 minutes.
Add tomatoes, broth, orange juice, and zest; bring to a boil. Lower heat to medium. Return pork to pan; add thyme.
Cover; simmer 45 minutes. Stir occasionally; add more liquid if needed.
Add pumpkin; cook until tender, about 1 hour. Add salt and pepper to taste.
Pick a Pumpkin
Giant pumpkins may be great for Jack-o-Lanterns and centerpieces, but they aren't the best choice for cooking. Look for smaller, meatier pie pumpkins or sugar pumpkins for stews and pies. Where giant pumpkins are hollow and filled with fibrous strings, “eating” pumpkins have thick walls and smaller seed cores. As with acorn squash, small pumpkins can be scooped out, stuffed, and baked for a tempting fall dish.
