RCI-SP.004.0228.001
Nigerian Pumpkin Pork Stew
serves 2-3
Prep25 min
Cook30 min
Total55 min
Servings4
Difficultyadvanced
Ingredients
- 1 tablespoon
- Onion1 mediumfinely chopped
- garlic clove1 unitpeeled and finely chopped
- 1 tablespoon
- lbs lean Pork tenderloins2 unitcut into 1-inch pieces
- (28 ounce) can diced tomatoes1 unitundrained
- 100% pumpkin puree15 ounces
- (14 1/2 ounce) can reduced-sodium chicken broth1 unit
- rose extract or white Zinfandel wine1/2 cup
- 1/2 teaspoon
- 1/4 teaspoon
- potatoes4 mediumpeeled and cubed
- lb green beans1/2 unitcut into 1-inch pieces
- 1 unit
Method
1
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
2
Add finely chopped onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.
3
Stir in finely chopped garlic and crushed dried basil leaves, cooking for another 30 seconds until fragrant.
1 minutes
4
Add the 1-inch pork pieces to the pot and brown on all sides, stirring occasionally, for about 5–7 minutes.
6 minutes
5
Pour in the undrained canned diced tomatoes, pumpkin puree, reduced-sodium chicken broth, and rose extract or white Zinfandel wine; stir well to combine.
6
Season with salt and ground black pepper to taste. Add the cinnamon stick and bring the mixture to a simmer.
2 minutes
7
Reduce heat to medium-low, cover partially, and simmer for 20 minutes to allow the pork to begin tenderizing and flavors to meld.
20 minutes
8
Add the peeled, cubed potatoes and green bean pieces cut into 1-inch lengths; stir to distribute evenly throughout the stew.
9
Continue simmering, partially covered, until the pork is tender, the potatoes are fork-tender, and the green beans are cooked through, approximately 25–30 minutes.
28 minutes
10
Remove the cinnamon stick and taste the stew; adjust seasoning with additional salt and pepper as needed.
11
Ladle the stew into serving bowls and serve hot as a complete meal.