Pork Stew with Pumpkin

Randy Mayor; Mary Catherine Muir
You can also use butternut or acorn squash when pumpkin is out of season.

Yield:

6 servings (serving size: 2 cups stew, 3/4 cup noodles, and 1 tablespoon parsley)

Recipe from

Nutritional Information

Calories 463
Caloriesfromfat 23 %
Fat 11.8 g
Satfat 3.4 g
Monofat 5.3 g
Polyfat 1.7 g
Protein 35.4 g
Carbohydrate 56.2 g
Fiber 5.7 g
Cholesterol 108 mg
Iron 5 mg
Sodium 715 mg
Calcium 122 mg

Ingredients

1 tablespoon olive oil
1 1/2 pounds boneless pork loin, trimmed and cut into 1/2-inch pieces
1 cup finely chopped onion
1 cup finely chopped red bell pepper
3/4 cup finely chopped celery
2 teaspoons dried rubbed sage
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (28-ounce) can diced tomatoes, undrained
1 (14.5-ounce) can fat-free, less-sodium chicken broth
4 cups (1/2-inch) cubed peeled fresh pumpkin
1 (10-ounce) package frozen whole-kernel corn
2 teaspoons grated orange rind
4 1/2 cups cooked egg noodles (about 3 cups uncooked)
6 tablespoons chopped fresh flat-leaf parsley

Preparation

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.

Note:

October 2001