Heat oil in a large Dutch oven over high heat. Add pork; cook 4 minutes or until browned, stirring occasionally. Add onion, bell pepper, and celery; cook for 2 minutes, stirring occasionally. Stir in sage, salt, black pepper, tomatoes, and broth; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in pumpkin and corn; bring to a boil. Cover, reduce heat, and simmer 1 hour or until pumpkin is tender. Stir in grated rind. Serve over noodles; sprinkle with parsley.
I used butternut squash instead of pumpkin and accidentally forgot the orange rind at the end. The family still loved it. I think I would prefer it over rice vs. noodles and maybe add a little more salt. Good basic stew, the pork was very tender. It would be easy to adjust the sage out and other spices in to vary the dish. Good fall/winter weekend meal.
Made a few adjustments, sweet potato/red potato mix instead of pumpkin, no orange zest, added a glug of red wine, and served with brown rice. It was SO good! Sweet potatoes got mushy, so timing needs some work but I loved this stew and it was delicious the next day. This will go into regular cold-weather rotation. Not sure I'd serve to company without something extra.
I thought this was really good. I had leftover pumpkin from homemade pie so instead of adding it raw, I added it already cooked. Make sure if you use already cooked pumpkin you let the stew simmer for about a half hour longer before adding the pumpkin in. Add the pumpkin after about an hour and let it heat through with the corn (about another half hour) until it gets to a stew consistency. If you take it off too early, it's a little too soupy. All in all, really good recipe. Will definitely be making again!
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.