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Pork Stew with Pumpkin

Source of Recipe


Cooking Light-10/01






List of 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 can (28-ounce) diced tomatoes, undrained
  
• 1 can (14.5-ounce) fat-free, less-sodium chicken broth
  
• 4 cups (1/2-inch) cubed peeled fresh pumpkin
  
• 1 package (10-ounce) 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
  






Instructions



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






Final Comments


You can also use butternut or acorn squash when pumpkin is out of season.