Prep 30 mins
Cook 3 hrs
A rich, hearty Autumn stew. Substitute peeled, cubed butternut squash for the pumpkin, if desired. You can also use hard cider.
- 3 tablespoons all-purpose flour
- 2 teaspoons fennel seeds, crushed
- 1 teaspoon salt
- 1⁄2 teaspoon ground pepper
- 2 lbs pork shoulder, cut into 1-inch cubes (or Boston Butt)
- 3 tablespoons olive oil, divided
- 2 medium onions, peeled and sliced
- 2 cups chicken broth (I use low-sodium)
- 1 1⁄2 cups apple cider
- 1⁄4 cup cider vinegar
- 3 cups fresh pumpkin, peeled and cut into 1-inch chunks (about a 2 1/2 lb pie pumpkin)
- 1 cup carrot, peeled and cut into 1-inch chunks (about 2 carrots)
- 2 lbs red potatoes, cut into 1-inch chunks
- 2 granny smith apples, unpeeled and cut into wedges
- 3⁄4 cup chicken broth (if needed)
- Place flour, fennel seeds, salt, pepper and pork in a large zip-top plastic bag. Seal bag and shake to coat pork.
- Heat 2 tbls oil in a large Dutch Oven. Add half of the pork and the onions. Cook until pork is browned and remove from pan. Add remaining pork and cook until browned. Return first batch of pork and onions to the pan.
- Add 2 cups broth, cider and vinegar. Bring to a boil. Reduce heat; cover pan and simmer for 1 hour.
- Add pumpkin (or squash), carrots and potatoes. Return to a boil. Reduce heat; cover and simmer until vegetables are tender, about 30 minutes.
- Add apples. Cover and simmer 20 minutes.
- If stew is too thick, add remaining 3/4 cup broth.