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Pork Stew with Pumpkin

Randy Mayor; Mary Catherine Muir
Yield 6 servings (serving size: 2 cups stew, 3/4 cup noodles, and 1 tablespoon parsley)
You can also use butternut or acorn squash when pumpkin is out of season.

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

Nutrition 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

How to Make It

  1. 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.