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Traditional recipes

Southwestern Pork and Pumpkin Stew

Southwestern Pork and Pumpkin Stew

 Thanksgiving Hall of Fame series. Pork and pumpkin plus spicy chorizo sausage, hominy and jalapeño make this stew a standout. Freshly toasted and ground cumin adds fragrance and flavor." />Thanksgiving Hall of Fame series. Freshly toasted and ground cumin adds fragrance and flavor." />

This recipe comes from the November 1989 issue and is part of our Thanksgiving Hall of Fame series. Freshly toasted and ground cumin adds fragrance and flavor.


  • ¾ pound Mexican chorizo sausage, casings removed
  • 2 pounds boneless pork shoulder, trimmed and cut into 1½-inch cubes
  • 2 tablespoon all purpose flour
  • 3 large garlic cloves, minced
  • 1 teaspoon dried oregano, crumbled
  • 1 small green bell pepper, minced
  • 1 jalapeño chili, minced with seeds
  • ¼ cup minced fresh cilantro
  • 1 15-ounce can white hominy, drained
  • Salt and freshly ground pepper

Recipe Preparation

  • Preheat oven to 350°F. Arrange pumpkin skin side up in large baking pan. Add water just to cover bottom of pan. Cover and bake until pumpkin is tender and skewer pierces center easily, about 30 minutes. Cool. Peel and cut into ¾-inch cubes. (Can be prepared 2 days ahead. Refrigerate.)

  • Cook cumin seed in heavy small skillet over medium heat until fragrant and light brown, shaking pan constantly, about 3 minutes. Using spice grinder or mortar and pestle, finely grind cumin.

  • Crumble chorizo into heavy 12-quart Dutch oven over medium heat. Cook until fat is rendered and chorizo is heated through, stirring occasionally, about 4 minutes. Transfer chorizo to sieve set over bowl and drain; reserve drippings. Set chorizo aside.

  • Heat 3 tablespoons chorizo drippings (discard any remainder) in Dutch oven over medium what. Toss pork with flour. Add to Dutch oven in batches and cook until brown, about 6 minutes. Return all pork to Dutch oven. Add onion, garlic, oregano and cumin and cook until onion is soft, stirring frequently, about 5 minutes. Add 10 cups water and bay leaves. Bring to boil, skimming surface. Reduce heat and simmer 1¼ hours.

  • Add bell pepper, jalapeño and ¼ cup minced cilantro to stew. Cover partially and simmer until pork is tender, about 30 minutes. Stir in pumpkin, chorizo and hominy and cook 5 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before continuing. Thin with more water if desired.) Ladle into heated soup bowls. Garnish with cilantro.

Reviews Section

Recipe Summary

  • 2 (16 ounce) packages frozen corn, thawed
  • 1 cup chopped green onions
  • ⅔ cup chopped red bell pepper
  • ¼ cup chopped fresh cilantro
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon minced garlic
  • ½ teaspoon ground cumin
  • ½ teaspoon dried thyme

Combine corn, green onions, bell pepper, and cilantro in a large bowl.

Whisk olive oil, vinegar, Dijon mustard, honey, garlic, cumin, and thyme together in a small bowl until well combined. Add dressing to the corn mixture and toss to coat. Refrigerate for 2 hours before serving.

Recipe Summary

  • 1 tablespoon coconut oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon garlic salt
  • ½ teaspoon cayenne pepper, or to taste
  • ½ teaspoon ground cumin
  • 2 cups chicken broth
  • 1 ½ cups cubed cooked ham
  • 1 (7 ounce) can southwest-style corn
  • 1 (15 ounce) can pumpkin puree
  • 1 (13.5 ounce) can coconut milk
  • salt and ground black pepper to taste

Heat coconut oil in a stockpot or large saucepan over medium-high heat cook and stir onion, garlic, paprika, garlic salt, cayenne pepper, and cumin until onion is translucent, about 4 minutes. Add chicken broth, ham, and corn bring to a boil.

Reduce heat to medium-low and stir pumpkin and coconut milk into broth mixture. Simmer soup, stirring occasionally, until heated through, about 10 minutes season with salt and pepper.

Recipe Summary

  • 1 tablespoon olive oil
  • 1 ½ pounds boneless pork loin, trimmed and cut into 1/2-inch pieces
  • 1 cup finely chopped onion
  • 1 cup finely chopped red bell pepper
  • ¾ cup finely chopped celery
  • 2 teaspoons dried rubbed sage
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1 (14.5-ounce) can fat-free, less-sodium chicken broth
  • 4 cups (1/2-inch) cubed peeled fresh pumpkin
  • 1 (10-ounce) package frozen whole-kernel corn
  • 2 teaspoons grated orange rind
  • 4 ½ cups cooked egg noodles (about 3 uncooked)
  • 6 tablespoons chopped fresh flat-leaf parsley

Heat oil in a large Dutch oven over high heat. Add pork cook 4 minutes or until browned, stirring occasionally. Add onion, bell pepper, and celery cook for 2 minutes, stirring occasionally. Stir in sage, salt, black pepper, tomatoes, and broth bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in pumpkin and corn bring to a boil. Cover, reduce heat, and simmer 1 hour or until pumpkin is tender. Stir in grated rind. Serve over noodles sprinkle with parsley.

Pumpkin Stew with Pork and Green Chile

This savory stew comes together quickly in the instant pot


1 Tbsp. olive oil
1 onion, minced
2 tsp. garlic, minced
2 tsp. cumin
1 1/2 lbs. pork shoulder, cut in 1 inch cubes
4 cups chicken broth
1 chipotle in adobo sauce
1 Tbsp. Mexican oregano
3 cups pumpkin, cut in 1 inch cubes
1 cup Santa Fe Seasons Hatch Green Chile
1 can diced tomatoes
1 can hominy, rinsed
garnishes, avocado, lime wedges, cilantro, pumpkin seeds, cilantro
salt and pepper to taste

With the instant pot on sauté, add olive oil, onion, garlic, cumin and cook until softened, 3-5 minutes. Remove and set aside
Season pork with salt and pepper and add to the instant pot. Sauté until browned
Add onion mixture back into the pot and add stock, chipotle, oregano and pumpkin
Close the lid and seal. Press the meat/stew button and set timer for 25 minutes
Release pressure and add green chile and tomatoes. Set to manual, close the lid and set timer for 5 minutes.
Release pressure a second time and add hominy. On the sauté setting bring back to a boil
Check for seasoning and serve with garnishes

Southwestern Pork and Pumpkin Stew - Recipes

The foundation of Native American cooking is corn, beans and squash. For this stew, tomatoes, chiles and red bell peppers are thrown into the mix. This dish is perfect for fall, when corn and winter squash are both fresh.

1 cup Anasazi, red, pinto or kidney beans, soaked overnight or quick-soaked (see note)

1 tablespoon extra virgin olive oil

1 large yellow onion, chopped

1 chipotle chile, seeded and chopped

2 teaspoons dried oregano

1 pound organic delicata, kabocha or butternut squash, peeled, seeded and cut into 1-inch chunks

1 medium red bell pepper, seeded and diced

1 tablespoon fresh sage, chopped, or 1 teaspoon dried sage

1 cup corn, cut from the cob, or frozen, thawed

1 Anaheim or Poblano chili, roasted and diced

1 12-ounce can diced fire-roasted tomatoes

4 cups vegetable broth (store-bought or homemade)

1 tablespoon tamari, or more to taste

1/4 cup toasted pumpkin seeds, for garnish

Heat the olive oil in the pressure cooker over medium heat. Add the onion and saute for 2 minutes. Add the chipotle chili, cumin seeds and oregano and cook for 1 minute. Add the drained beans, boiling water, squash, red pepper and sage.

Lock the lid in place. Bring to high pressure over high heat. Reduce the heat to low and maintain high pressure for 5 minutes.

Let the pressure come down naturally. Remove the lid, tilting it away from you. Stir in the corn, roasted pepper, diced tomatoes, vegetable broth and tamari.

Return the lid and lock into place. Bring to high pressure over high heat. Reduce the heat to low and maintain high pressure for 1 minutes. Quick-release the pressure, being careful to point the steam away from you. Remove the lid, tilting it away from you.

Serve hot, garnishing with toasted pumpkin seeds.

Note: To quick-soak beans, rinse and drain them then put them in the pressure cooker or another large pot, without the lid. Add 3 inches of water above the beans. Bring the pot to a boil over high heat for 1 minute. Remove the pot from the heat, and let sit, covered, for 1 hour. Drain and rinse the beans before starting the recipe.


  • 1 tablespoon minced garlic
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 4 cups chicken (or vegetable) broth
  • 1 15-ounce can pure pumpkin
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 cup salsa
  • Shredded rotisserie chicken (optional)
  • Optional Toppings
  • Shredded cheese
  • Sour cream
  • Tortilla chips
  • Sliced jalapeño

Instant Pot Pork Stew Ingredients

This stew uses pork as the main protein. Pork is excellent for stew because it is flavorful and it doesn’t turn mushy or dry out when it is cooked at high pressure. The pork is flavored with southwestern spices like cumin and chili powder for a stew that is just a little bit spicy.

What really makes this pressure cooker pork stew unique is that it is thickened with cornmeal instead of flour. The cornmeal gives it a distinct Mexican or Southwestern flare and really adds to the flavor of the dish.

50+ Slow Cooker Pork Recipes

At our house, we like pork loin, and I love buying it in bulk to have on hand for weeknight dinners. Between pork chops, tacos, stews, and more&ndashthere are so many easy ways to prepare it. Using crockpot recipes makes it even easier! Some of these 50+ slow cooker pork recipes are sure to please your family.

This post contains affiliate links. That means that if you make a purchase after clicking on a link, I earn a small commission at no extra cost to you.


My friend Sophey and I have practically raced to be the first to make this recipe each October for the past 3 years, so I figured it’s time to review it! It’s a definite crowd favorite with guests and our family keeps it in regular rotation, especially during the fall and winter months. I usually trim and marinade the pork the night before. I’ve also made the pork a day ahead, then just refrigerate in the Dutch oven and reheat on the stove, adding the squash. The onions are better after a full day of marinating in lime juice and the entire dish makes excellent leftovers. It’s officially a fall tradition for our family and for our gang of foodie friends. Fall in your mouth!

This was amazing! Since I knew I was going to have leftovers, I cut the squash pieces a bit larger than instructed so they would hold up for a day or two. Of course, it got softer, but it was still quite edible & delicious. If I am making this for guests, I would make it a day ahead with everything except the squash so the flavors really meld - then reheat it, adding the squash to cook at that point. It does make a prettier presentation when the squash is freshly cooked.The only other real changes I made were to add cilantro leaves while cooking (did not use for garnish) & to marinate the red onions in the lime juice for longer - so that they were completely wilted & lost some of their potency. The pumpkin seeds added a nice crunch. This one's a keeper. Definitely.

A recipe that makes a large quantity like this should be good the next day. Following the recipe, this didn¿t work out so well. The squash turned to slime. The flavor was acceptable with water as the base. The spice was fine with the peppers. It was difficult to remove all the grease, so it ended up with a bit more fat than preferred. The squash was ok the first day, but was unappealing when reheated.

This was delicious and had tons of rich flavor. I used ancho chiles (five of them, 2 oz.) because I couldn't find any guajillo, and two medium sweet potatoes since I couldn't find any delicata squash. I accidentally left out the extra crushed red pepper flakes (and intentionally omitted the ancho seeds) but it still had a nice little bite to it. (The broth seemed super spicy, so I was worried, but actually taken together it was not too spicy. Though if you like spice Iɽ really not forget the red pepper flakes.) I also tossed in a few extra garlic cloves into the chile paste and subbed in four cups of chicken broth for four cups of the water. I also followed someone's suggestion and added some chopped fresh avocado on top when serving. Yum. Not hard, it just takes a long time. (Except for peeling the kabocha squash. there must be a better way I don't know about!)

Excellent. Used pork loin, less water (5-6c) and substituted butternut squash.

Used venison neck roast in place of the pork, and a 50/50 mix of anchos and New Mexican reds to temper the heat a little. Used about two cups of stock in place of some of the water and butternut squash. Nice flvor, not so bold that the squash gets lost. Will make again.

I Also made some changes which I liked. I toasted the seeds in a pan before I added them, this improved their flavor. Then I added some raisins for a sweet touch. I also added some chipotle chilies instad of the guajillos. All the other comments seem very good. I will try them next time.

I had great hopes for this recipe, sounded spicy and hearty. The result was a big pot of meat and squash with no depth of flavors. It was just dead.

Munacil is correct about lack of flavor. Studying the recipe I knew that this needed a little kick. I introduced Vegetable stock, cooking sherry, smoked paprika, and coffee. Boom! The eight of us devoured this in minutes and with the coffee introduction, we chatted at great length.

Notice most of the 4-fork reviewers added something. As is, the recipe is good, but lacks depth of flavor. We were disappointed. It needed more spices for richness. All you got was squash, pork and chilis. Delicious, but plain tasting. Try adding with cumin, chili powder, cinnamon--something more interesting and complex.

Overall base flavor was very tasty. For my palate, I needed it a bit spicier so I added ground chipotle (for smokiness), some cayenne for it to be spicier and dashes of cumin and coriander just to give it a bit more south American/southwestern flare. I served it over rice and I felt the roasted pepitas really added a nice texture and flavor. Even my teenage son enjoyed it!

This was delicious! I love stews and good thick sauces, this hit the spot after I came in from snowshoeing during our most recent storm. A bit concerned when I first mixed the chili paste with the pork, the chili flavor was a bit strong, but it mellowed as it simmered and the addition of the squash (I used butternut) , it thickened it and sweetened it perfectly. I also used chicken broth and omitted the red onions. Will definitely make this again.,

I thought this was delicious. I put avocado on top at the end as suggested by a reviewer. I also used chicken broth instead of water but used less of it.

I think the recipe is probably fabulous as is, but I made a few changes (what decent cook doesn't, to personalize it for my particular taste-buds)I don't think my changes fundamentally altered the stew, rather kicked it up a few notches to a really stellar meal, I used chicken broth not water,a bit more garlic, added cubed potatoes and corn near the end of the cooking time, didn't bother with the pumpkin seeds and red onion, 'tho I might use toasted pine nuts next time (there will most definitely be a next time. ), I added the lime juice and cilantro to the pot just prior to serving and we literally couldn't get enough so so delicious the squash kinda melted into the broth and what was too spicy became remarkable. My boyfriend said i could sell it and get rich!! Highly recommend this amzing recipe

This turned out wonderful. I didn't have all the dried chiles, so I added some chile powder. I added avocado chunks at the table. So delicious! My family loved it.

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