Pork and Pumpkin Stew by Chef Delmer Gill
Pork and Pumpkin Stew by Chef Delmer Gill
Pork and Pumpkin Stew by Chef Delmer Gill
Pork and Pumpkin Stew by Chef Delmer Gill

Pork and Pumpkin Stew by Chef Delmer Gill

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Pork and Pumpkin Stew is a beloved dish that has been enjoyed by many cultures for centuries. The dish has its roots in various regions such as Latin America, the Caribbean, and even Europe. In Latin America, it is known as calabaza con carne and is often made with pork, pumpkin, and a variety of other ingredients such as tomatoes, peppers, and spices. In the Caribbean, it is called Pumpkin Pork Stew and is typically made with a mix of Caribbean spices, pork, and pumpkin. In Europe, it is believed that the dish was introduced during the colonial period and was adapted to include local ingredients. Today, pork and pumpkin stew is a popular dish in many countries and is enjoyed by people of all backgrounds.

Introducing Delmer Gill, the star chef of The Chef Trek Adventure Series. Delmer has been a part of the show since the very beginning and has become a fan favorite with his innovative cooking techniques and charming personality.

Originally from Philadelphia, Pennsylvania, Delmer has been in the culinary industry for decades and has worked in top restaurants across the country. His passion for cooking began at a young age and he has since honed his skills to become one of the most talented chefs in the industry.

The Chef Trek Adventure Series follows Delmer as he travels around the world exploring different cuisines and cooking styles. His adventures take him to some of the most remote locations in the world, where he learns about the local ingredients and cooking techniques.

We are excited to have Delmer as the star of our show and can't wait for our viewers to see what he has in store for us in the upcoming episodes. Stay tuned for more exciting updates from The Chef Trek Adventure Series!

PREPARATION TIME: 1 Hour - make 6 servings.

EQUIPMENT: French chef knife, Cutting Board, Kitchen Machine food cutter, 6 or 8-quart Stockpot

  • 1 ½ pound pork tenderloin, trimmed and cut into 1 ½-inch cubes.
  • 2 teaspoons olive oil
  • 2 teaspoons whole cumin seeds
  • 1 large onion peeled and chopped #2 blade.
  • 3 cloves garlic, minced.
  • 14-ounce can have crushed tomatoes, or 1 ½ pounds of plum tomato, skinned, seeded, and chopped
  • 1 cup chicken stock
  • ½ cup dry white wine
  • ½ teaspoon fresh oregano, chopped (or dried)
  • ¼ teaspoon red pepper flakes
  • 3 cups fresh pumpkin or butternut squash, peeled and cut into 1-inch chunks
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 3 tablespoons fresh parsley or cilantro, chopped.
  • 2 tablespoons pumpkin seeds (pepitas) lightly toasted (optional)


Preheat Stockpot over medium-high heat 375F. Add pork cubes to the pan, browning on all sides, and transfer to a plate. Reduce heat to medium-low 220F, add oil and cumin, sauté 30 seconds, add onion and garlic, sauté 2 minutes. Add tomatoes, chicken stock, wine, oregano, red pepper flakes and reserved pork. Cover with the vent open and continue to cook over medium low heat for 30 minutes.

Dissolve cornstarch in water, and add stew to thicken, stirring gently. Add cilantro or parsley, and salt and pepper to taste.

Serve with rice, garnished with toasted pumpkin seeds.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 314; Fat Grams 13; Carbohydrate Grams 18; Protein Grams 30; Cholesterol mg 65; Sodium mg 222.

THE POINT SYSTEM: Calorie Points 4; Protein Points 4; Fat Grams 13; Sodium Points 10; Fiber Points 1; Carbohydrate Points 1; Cholesterol Points 6.

5PC Stockpot Pasta, Steamer, Deep Fry, Canning Set

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