Sunday, November 18, 2007

Pumpkin Stew

Yes, everyone questions this dish when I tell them about it. But realy, it's amazingly delicious! I serve this with fresh sourdough bread or rolls. It's pleasantly filling, and perfect for a cold night.

  • 1 TBS Olive Oil
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • 1 TBS dried basil
  • 2 lbs lean pork tenderloin, cut into 1 inch cubes**
  • (1) 28 oz. can diced tomatoes, undrained
  • (1) 28 oz. can pumpkin puree
  • (1) 14.5 oz. can vegetable broth
  • 1/2 cup white zinfandel
  • 1/2 tsp garlic salt
  • 1/4 tsp pepper
  • 5 Yukon gold potatoes, cubed
  • 2 cups fresh green beans, cut into 1" pieces
  • 1 cinnamon stick


  1. HEAT olive oil in large saucepan over medium-high heat. Add onion, garlic and basil; cook for 1 minute or until onion is tender. Add pork; cook for 3 to 4 minutes or until lightly browned. Add tomatoes with juice, pumpkin, broth, wine, salt and pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 minutes.
  2. ADD potatoes, green beans and cinnamon stick. Cover; cook over low heat for 1 hour or until potatoes are tender. Remove cinnamon stick before serving.

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