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 June 8
Get out early to enjoy those nice mornings. There’s plenty to keep gardeners busy:
* Warm weather brings rapid growth in the vegetable garden, with tomatoes and squash enjoying the heat. Deep-water, then feed with a balanced fertilizer. Bone meal or rock phosphate can spur the bloom cycle and help set fruit.
* Generally, tomatoes need deep watering two to three times a week, but don’t let them dry out completely. Inconsistent soil moisture can encourage blossom-end rot.
* It’s not too late to transplant tomatoes, peppers or eggplant.
* From seed, plant corn, melons, pumpkins, radishes, squash and sunflowers.
* Plant basil to go with your tomatoes.
* Transplant summer annuals such as petunias, marigolds and zinnias.
* It’s also a good time to transplant perennial flowers including astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia, salvia and verbena.
* Feed camellias, azaleas and other acid-loving plants. Mulch to conserve moisture and reduce heat stress.
* Cut back Shasta daisies after flowering to encourage a second bloom in the fall.
* Trim off dead flowers from rose bushes to keep them blooming through the summer. Roses also benefit from deep watering and feeding now. A top dressing of aged compost will keep them happy. It feeds as well as keeps roots moist.
* Pinch back chrysanthemums for bushier plants with many more flowers in September.
* Tie up vines and stake tall plants such as gladiolus and lilies. That gives their heavy flowers some support.
* Dig and divide crowded bulbs after the tops have died down.
* Feed summer flowers with a slow-release fertilizer.