Low Carb Pumpkin, Pork and Peanut Stew
A delicious low carb stew of pumpkin, pork, and peanuts that is delectably rich and satisfying. Destined to become a new family favorite!
A delicious low carb stew of pumpkin, pork, and peanuts that is delectably rich and satisfying. Destined to become a new family favorite!
- 1 clove garlic minced
- salt and pepper to taste
- 2 cups water
- 1 cup pumpkin puree
- 1 tbsp olive oil
- 1/2 cup onion chopped
- 1/4 cup granulated sugar substitute
- 2 cups chicken stock
- 1 tsp fresh ginger minced
- 1/2 cup dry white wine (i used sauvignon blanc)
- 2 lbs country style pork ribs (boneless)
- 1/2 tsp habanero pepper minced
- 1 tbsp peanut butter
- 1/4 tsp ground cardamom see example
- 1/4 tsp ground allspice see example
- 1 tsp lime juice
- chopped cilantro and peanuts to garnish
- Carbohydrate 92.4113062423264 g
- Cholesterol 199.6800001688 mg
- Fat 53.6911585519004 g
- Fiber 3.80674661287886 g
- Protein 50.6888291046649 g
- Saturated Fat 31.5442490196336 g
- Serving Size 1 1 serving (1118g)
- Sodium 1053.48049559123 mg
- Sugar 88.6045596294475 g
- Trans Fat 2.79537783219526 g
- Calories 1044 calories
Step-by-step
- Season the pork generously with salt and pepper.
- In a heavy bottomed saute pan, sear the pork on all sides until golden brown.
- Remove the pork from the pan and place it in a crockpot.
- Add the garlic, onion, habanero, olive oil and peanut butter to the pan you cooked the pork in.
- Cook for a minute or two, or until your onions are translucent.
- Add the white wine and cook down for about one minute.
- Add the water, stock, ground cardamom, ground allspice, sugar substitute, and pumpkin puree and whisk until smooth.
- Bring to a simmer, then pour over the pork in the crockpot.
- Cook for 4 hours on high, or until the pork is tender and falling apart.
- Remove any fatty bits and break the pork up into bite sized pieces with a fork.
- Stir in the lime juice just before serving, and adjust seasoning for salty or sweet to your preference.
- Serve over riced cauliflower and garnish with lots of fresh cilantro and chopped peanuts.
A raw ingredient list fails to convey how the Maillard reaction alters boneless country-style pork ribs once they hit a heavy-bottomed sauté pan and develop a deeply caramelized, golden-brown crust. Braising cuts like these require sustained, moist heat to break down tough collagen into gelatin, transforming a fibrous muscle into meat that yields effortlessly to the fork after four hours on high in a slow cooker. This preparation echoes the thick, nut-thickened stews found throughout West African and Latin American culinary traditions, where starches are often swapped for puréed squash or pumpkin to achieve body without excess flour. Because the resulting broth carries profound richness from peanut butter and pork fat, acidic and crisp accompaniments provide necessary balance. Riced cauliflower serves as a neutral, absorbent base that mimics the role of traditional grains while keeping carbohydrates low. Scatter chopped fresh cilantro and toasted peanuts over each bowl immediately before eating to introduce a bright herbaceous punch and a sharp textural contrast against the meltingly tender pork. A splash of fresh lime juice stirred in at the very end sharpens the entire flavor profile by cutting through the dense, spiced sauce.
