Pumpkin Pork Stew
Hearty and savory, cinnamon and pumpkin gives this soup a distinctly African tone. The addition of tomato, potato and green beans makes this pork stew a complete meal.
1 tablespoon olive oil
1 medium onion, finely chopped
1 clove garlic, peeled and finely chopped
1 tablespoon crushed dried basil leaves
2 pounds lean pork tenderloin, cut into 1-inch pieces
1 (28-ounce) can diced tomatoes, undrained
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
1 (14.5-ounce) can reduced-sodium chicken broth
1/2 cup rosé or white Zinfandel wine
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
4 medium white rose potatoes, peeled and cubed
1/2 pound green beans, cut into 1-inch pieces
1 cinnamon stick
- Heat olive oil in large saucepan over medium-high heat. Add pork; cook for 3 to 4 minutes or until lightly browned. Add onion, garlic and basil; cook for 1 minute or until onion is tender. 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.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 310 Calories from Fat: 70 Total Fat: 8 g Saturated Fat: 2 g Cholesterol: 100 mg Sodium: 410 mg Carbohydrates: 20 g Dietary Fiber: 7 g Sugars: 9 g Protein: 36 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.