Pumpkin Pork Stew
Ingredients
- 1 tablespoon olive oil ⓘ
- 1 medium onion, finely chopped ⓘ
- 1 garlic clove, peeled and finely chopped
- 1 tablespoon crushed dried basil leaves ⓘ
- 2 lbs lean pork tenderloin, cut into 1-inch pieces ⓘ
- 1 (28 ounce) can diced tomatoes, undrained ⓘ
- 15 ounces 100% pumpkin puree
- 1 (14 1/2 ounce) can reduced-sodium chicken broth ⓘ
- 1/2 cup rose extract or 1/2 cup white zinfandel wine ⓘ
- 1/2 teaspoon salt (optional) ⓘ
- 1/4 teaspoon ground black pepper ⓘ
- 4 medium potatoes, peeled and cubed ⓘ
- 1/2 lb green beans, cut into 1-inch pieces ⓘ
- 1 cinnamon stick ⓘ
Instructions
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
725
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).