Pork and Pumpkin Stew

Just in time for Halloween, here is a stew to warm your insides.  Serve this over rice for an easy meal before heading out to enjoy the fun!

Pork and Pumpkin Stew
2 lb pork roast, cut into 1/2 inch cubes
1/4 C rice flour
3 t oregano
2 t basil
2 T rice oil
1/2 onion, julienned
5 cloves of garlic, peeled and crushed
2 T salt, adjust to taste
2 medium winter squash (I like acorn), peeled and cut into 1/2 inch cubes
1/4 C dried cranberries
1/4 C dried apricot, chopped
1/4 C apple juice or cider
1/2 head cabbage, chopped (optional)
water to cover pork by 2 inches, add more water and adjust spices for more broth

1. Place rice flour, basil, oregano and 2 t salt into an gallon Ziploc bag.  Add cubed pork and toss to coat.
2. In large stew pot, heat oil.  Place seasoned pork in pot and cook until lightly browned.  Add onion and cook to transluscent.
3. Add garlic and apple juice to pot then stir to deglaze.  Add remaining ingredients.
4. Cover and cook on low until meat and squash are cooked, approzimately 30 minutes.
5. Serve over rice.

Slow Cook Method:  To save time, you may skip the browning method.  Place all ingredients, exxcept the rice flour, into the slow cooker pot.  Cook on low for 8 hours.  Serve over rice.  Without the browning, the stew will be thinner but the taste will be equally tasty.

NOTE:  Dried apricots are typically processed on equipment shared with a variety of allergens ranging from nuts to wheat.  Although some companies have commented particularly on this topic and their cleaning practices, there are so many potentials for cross-contamination that I actually just use a couple of scops of apricot jam made with apricots, pectin, sugar and water.  This gives the soup a little bit sweeter taste but once you get over the unexpected taste of the first spoonful, you'll go back for more and never know what my secret ingredient is!