Recipe for Pumpkin Pork Stew - Martinsville Bulletin

Pumpkin Pork Stew
Entrees
Contributed by: Beth Sibbick & Rev. Lynn Bechdolt
Ingredients: 1 TBS extra virgin olive oil 1 medium onion, finely chopped 1 clove garlic, finely chopped 1 TBS crushed dried basil leaves 2 lbs. lean pork tenderloin (or 1/2 pound of ham), cut into 1-inch pieces 1 can (28 ounces) recipe-ready diced tomatoes, undrained 1 can (15 ounce) plain pumpkin or 2 cups cooked pumpkin 1 can (14 1/2 fluid ounces) chicken broth (use low sodium if using ham) 1/2 cup rosÃ© or white Zinfandel wine 1/2 tsp. salt 1/4 tsp. ground black pepper 4 medium white rose potatoes, cubed 2 cups (about 8 ounces) green beans, cut into 1-inch pieces 1 cinnamon stick
Heat oil in large saucepan over medium-high heat. Add onion, garlic and basil; cook for 1 minute or until onion is tender. Add pork; cook for 3 to 4 minutes or until lightly browned. 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.
(This recipe was contributed as part of a "Cook of the Week" feature.)