This recipe comes from the November 1989 issue and is part of our 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.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
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.)
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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. Cool. Cover and refrigerate. Rewarm over low heat before continuing. Thin with more water if desired.) Ladle into heated soup bowls. Garnish with cilantro.
