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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/4 cup vegetable oil |
2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces |
2 onions, chopped |
3 garlic cloves, minced |
a 14- to 16-ounce can tomatoes, including the juice |
1 1/2 cups water |
1 pound turnips, cut into 1-inch pieces |
4 cups chopped washed turnip greens or kale |
a 2-pound pumpkin (preferably a sugar pumpkin), seeded, reserving the seeds for toasting if desired, peeled, and cut into 1-inch pieces |
steamed rice as an accompaniment |
Directions:
1. In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the pork, patted dry, in batches, transferring it with a slotted spoon to a bowl as it is browned. Add the onions to the kettle, cook them, stirring occasionally, until they are golden, and stir in the garlic. Add the tomatoes with their juice, breaking them up, the water, and the pork with any juices that have accumulated in the bowl, bring the mixture to a boil, and braise the stew, covered, in the middle of a preheated 350° F. oven for 1 hour. Stir in the turnips and braise the stew, covered, for 20 minutes. Stir in the greens and the pumpkin and braise the stew, covered, for 25 to 30 minutes, or until the pumpkin is tender. Season the stew with salt and pepper and serve it with the rice.
2. Per serving: 271 calories, 13 g fat (3 g saturated), 66 mg cholesterol, 317 mg sodium, 18 g carbohydrates, 3 g fiber, 23 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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