Pork Stew with Pumpkin

Pork Stew with Pumpkin
Photo by Randy Mayor

Ingredients

  • 1 cup finely chopped red bell pepper
  • ¾ cup finely chopped celery
  • ½ teaspoon freshly ground black pepper
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1 ½ pounds boneless pork loin, trimmed and cut into 1/2-inch pieces
  • 6 tablespoons chopped fresh flat-leaf parsley
  • 1 teaspoon salt
  • + 8 more ingredients
    • 4 cups (1/2-inch) cubed peeled fresh pumpkin
    • 2 teaspoons grated orange rind
    • 1 cup finely chopped onion
    • 4 ½ cups cooked egg noodles (about 3 cups uncooked)
    • 1 (14.5-ounce) can fat-free, less-sodium chicken broth
    • 2 teaspoons dried rubbed sage
    • 1 (10-ounce) package frozen whole-kernel corn
    • 1 tablespoon olive oil

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...

View full recipe at My Recipes

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