PORK APPLE STEW IN A PUMPKIN

2 tsp canola oil
1 1/4 lb 1-inch pork cubes, trimmed of all fat
salt and ground black pepper (to taste)
1 (20 oz.) bag frozen stew vegetables
2 medium golden delicious apples, in 1/2-inch slices (don't peel)
3 tbsp flour
1 1/2 cups chicken broth
1/2 cup apple butter
2 tbsp apple cider vinegar
1 tsp Worcestershire sauce
3/4 tsp ground ginger
1 pumpkin, hollowed and cleaned*

TO MAKE THE STEW:
In large nonstick Dutch oven or soup pot, heat oil over medium-high heat. Add pork, salt, and pepper and sear to brown for 3 to 4 minutes.

Add vegetables and apples and saute 4 more minutes.

Sprinkle flour over this mixture while stirring to incorporate. Lower heat to medium and, very gradually, while stirring, pour in broth carefully to prevent lumps from forming. Add apple butter, vinegar, Worcestershire, and ginger. Let simmer 8 minutes, or until vegetables are tender.

TO PREPARE THE PUMPKIN:
No need to bake the hollowed and cleaned out pumpkin, just line the inside with heavy foil. If you want to place the pumpkin in a 375 degree F oven for 20 minutes to warm, it can help keep the stew hot.

Servings: 4
Adapted from source: Tampa Tribune, October 27, 1994