Name: Southwestern Pork and Pumpkin Stew
Yield: 4 Servings
Ingredients: 1 pound pumpkin, seeded; 1 teaspoon cumin seed; ¾ pound Mexican chorizo sausage, casings removed; 2 pounds boneless pork shoulder, trimmed and cut into 1½-inch cubes; 2 tablespoon all purpose flour; 1 large onion, minced; 3 large garlic cloves, minced; 1 teaspoon dried oregano, crumbled; 10 cups (or more) water; 2 bay leaves; 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; Fresh cilantro leaves

Image may contain Plant Vegetable Food Pumpkin Produce and Squash

A stack of pumpkins in the fallWikimedia

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 notes