Recipe: Roast pumpkin-pork stew with poblano pepper
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A heritage pumpkin and poblano peppers are the base of the
Oaxacan-inspired stew.
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Pumpkin pairs well with pork; roast pumpkin and roast pork team up even better.
Warmed by poblano pepper and cumin, this Oaxacan-inspired stew makes use of both: Chunks of oven-roasted pumpkin and leftover pork roast. Serve alone or over rice or polenta.
For this recipe, the pumpkin can be roasted up to two days in advance. Roasting keeps the chunks firmer than steaming, so the pumpkin doesn’t turn to mush in the stew.
How to roast pumpkin: Wash and pat dry pumpkin. Cut pumpkin into wedges. Scoop out seeds. Preheat the oven to 400 degrees F. Brush cut surfaces of pumpkin with olive oil. Season with salt and pepper. Arrange wedges in a large baking pan or on a rimmed cookie sheet with cut sides up. Bake at 400 degrees until the pumpkin is fork-tender, about 40 minutes. Let cool for 10 minutes. Peel and cube.
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| Roasted pumpkin won't turn to mush in the stew. |
Roast pumpkin-pork stew
Makes 4 servings
Ingredients:
2 cups roast pumpkin, cubed
2 cups cooked pork roast, cubed
2 tablespoons olive oil
1 cup onion, diced
2 celery stalks, chopped
1 clove garlic, minced
1/3 cup poblano pepper, seeded and chopped
¼ cup white wine
½ cup chicken or vegetable broth
1 cup tomato sauce
1 teaspoon cumin
Salt and pepper to taste
Instructions:
Cube roast pumpkin and cooked pork. Set aside.
In a large skillet, heat olive oil. Over medium heat, sauté onions, celery, garlic and poblano pepper until soft. Add pork chunks to pan and sauté lightly, about 2 to 3 minutes.
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Add white wine to deglaze the pan. Add tomato sauce, chicken broth and cumin. Cover the pan and reduce heat. Let simmer, about 5 to 10 minutes, stirring occasionally. Season sauce with salt and pepper to taste.
Add pumpkin chunks to the pan and re-cover the pan. Let stew simmer for another 5 minutes, stirring gently. (Don’t mash the pumpkin.) Adjust seasoning.
Serve warm.
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Garden Checklist for week of Nov. 3
November still offers good weather for fall planting:
* If you haven't already, it's time to clean up the remains of summer. Pull faded annuals and vegetables. Prune dead or broken branches from trees.
* Now is the best time to plant most trees and shrubs. This gives them plenty of time for root development before spring growth. They also benefit from fall and winter rains.
* Set out cool-weather annuals such as pansies and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Plant garlic and onions.
* Keep planting bulbs to spread out your spring bloom. Some possible suggestions: daffodils, crocuses, hyacinths, tulips, anemones and scillas.
* This is also a good time to seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.
* Rake and compost leaves, but dispose of any diseased plant material. For example, if peach and nectarine trees showed signs of leaf curl this year, clean up under trees and dispose of those leaves instead of composting.
* Save dry stalks and seedpods from poppies and coneflowers for fall bouquets and holiday decorating.
* For holiday blooms indoors, plant paperwhite narcissus bulbs now. Fill a shallow bowl or dish with 2 inches of rocks or pebbles. Place bulbs in the dish with the root end nestled in the rocks. Add water until it just touches the bottom of the bulbs. Place the dish in a sunny window. Add water as needed.
* Give your azaleas, gardenias and camellias a boost with chelated iron.
* For larger blooms, pinch off some camellia buds.
* Prune non-flowering trees and shrubs while dormant.
* To help prevent leaf curl, apply a copper fungicide spray to peach and nectarine trees after they lose their leaves this month. Leaf curl, which shows up in the spring, is caused by a fungus that winters as spores on the limbs and around the tree in fallen leaves. Sprays are most effective now.
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