| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
October 199 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Vegetable oil |
| 2 |
lb |
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 |
c |
Water |
| 1 |
lb |
Turnips; cut into 1-inch |
|
|
; pieces |
| 4 |
c |
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 |
INSTRUCTIONS
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.
Serves 6 to 8.
Gourmet October 1991
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