Serves: 6 —– Time: 1 hour
Equipment: 6.5-quart Stockpot , chef knife , Cutting Board , SaladBLASTER
1 ½ pound pork tenderloin, trimmed and cut into 1 ½-inch cubes
2 teaspoons olive oil
2 teaspoons whole cumin seeds
1 large onion, peeled and chopped w/ SaladBLASTER #2 blade
3 cloves garlic, minced
1 14 ounce can crushed tomatoes, or 1 ½ pounds plum tomatoes, skinned, seeded and chopped
1 cup reduced-sodium chicken stock
½ cup dry white wine
½ teaspoon fresh oregano, chopped (or dried)
¼ teaspoon red pepper flakes
1 pound fresh pumpkin or butternut squash, peeled and cut into 1-inch chunks (3 cups)
1 tablespoon cornstarch
1 tablespoon water
3 tablespoons fresh parsley or cilantro, chopped
2 tablespoons pumpkin seeds lightly toasted (optional)
Preheat 6.5-quart Stockpot over medium-high heat.
Add pork cubes to pan, browning on all sides, transferring to plate.
Reduce heat to low, add oil and cumin, sauté 30 seconds, add onion and garlic, sauté 2 minutes.
Add tomatoes, chicken stock, wine, oregano, red pepper flakes and reserved pork.
Cover with vent open, and continue to cook over low heat 30 minutes.
Dissolve cornstarch in water, add to stew to thicken, stirring gently. Add cilantro or parsley, and salt and pepper to taste.
Serve with rice, garnished with toasted pumpkin seeds.