This Keto Pumpkin, Pork and Peanut Stew has a curry vibe that is spicy, creamy, salty, and sweet in every bite. The fresh cilantro and chopped peanut garnish on top makes it vibrant and adds a beautiful texture as well.
I know, I know, combining pumpkin, pork, and peanuts in a keto pumpkin stew recipe sounds like crazy talk, but I promise you I haven’t gone off my rocker (much.) You guys are just going to have to trust me on this one!
Mr. Hungry was skeptical too, but he loved this dish – maybe even more than I did!
I knew the concept wasn’t totally off base, because in Latin American cuisine they sometimes combine pumpkin with beef, and that’s what got me thinking along these lines – though I decided to go with pork for this keto pork stew recipe.
I wanted it to be easy, so making this in the slow cooker was a no brainer – but you can also make it in the instant pot and avoid the searing in a separate pot step.
I’m not exactly sure when the idea of mixing some peanut butter into it hit me, but once it did I couldn’t get it out of my mind. After I got over the weirdness of it, I suspected that with the right flavors added (ginger, habanero, allspice, etc.), I could achieve a peanut satay sauce kind of feel, but with a pumpkin twist.
Imagine my excitement when: MISSION ACCOMPLISHED. *she typed modestly*
Seriously though, the resulting ambrosia has a curry-like quality that is somehow spicy, creamy, salty, and sweet all at the same time – and with subtle nutty overtones.
You can eat this keto pork and pumpkin stew on its own, but I really, really loved it served over some finely chopped and lightly cooked cauliflower to add some body to it.
The cilantro and peanut garnish is essential to me for both flavor and texture – it really brightens up the final product so don’t skip it if you can help it!
Even Mr. Hungry, who hates cauliflower and isn’t a fan of leftovers either, ate this for lunch a couple of days in a row!
It’s really THAT good! Promise!
For you allergy sufferers, this keto pumpkin, pork and peanut stew is both dairy and egg free, so you can have at it.
If you have a peanut allergy, you could substitute almond butter and chopped almonds for the peanut butter and chopped peanuts. I think the flavor difference from that substitution would be very subtle, and still super delicious.
Are you brave enough to try this unique keto pumpkin stew?
I hope so! Be sure to report back and let us know what you think if you do!
More Keto Pumpkin Recipes
Keto Pumpkin & Prosciutto Pizza
Keto Pumpkin Pie w/ Cardamom Candied Pecans
Pumpkin Cream Cheese Muffins – Kasey Trenum
Keto Pumpkin, Pork and Peanut Stew
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Diabetic
Description
A delicious keto pumpkin stew with braised pork and peanuts that is delectably rich and satisfying. Destined to become a new family favorite!
Ingredients
- 2 lbs country style pork ribs (boneless)
- 1 clove garlic, minced
- 1/2 cup onion, chopped
- 1 teaspoon fresh ginger, minced
- 1/2 teaspoon habanero pepper, minced
- 1 Tablespoon peanut butter
- 1 Tablespoon olive oil
- 1/2 cup dry white wine (I used Sauvignon Blanc)
- 2 cups water
- 2 cups chicken stock
- 1 cup pumpkin puree
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground allspice
- 1/4 cup granulated erythritol
- 1 teaspoon lime juice
- salt and pepper to taste
- Chopped cilantro and peanuts to garnish
Instructions
- 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.
Notes
Approx nutrition info per serving (not counting garnish or cauliflower):
451 calories, 33g fat, 4g net carbs, 28g protein
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: keto main dish
- Method: slow cooker
- Cuisine: Asian
Nutrition
- Serving Size: Generous one cup serving
- Calories: 451
- Fat: 33g
- Carbohydrates: 4g net
- Protein: 28g
Need EVEN MORE keto Pumpkin Recipes? Here’s 100+ keto pumpkin recipes that are both savory and sweet!
Laurie says
I will admit, I only tried this recipe because it seemed unusual. I have to say this is one if the most delicious stews I have had. Once I had my first taste, I felt a hot tortilla would be perfect. Glad to say I did not have the tortilla.
Do not be afraid of this recipe. It’s easy, delicious and a nice amount of spice.
Mellissa Sevigny says
Thanks so much for taking the time to rate and comment on this recipe Laurie – hopefully others will also give it a try based on your experience! I can totally see how a tortilla would complement this – maybe try a low carb one next time!
Trishee says
Making today. I just serve as a stew, no cauliflower.
Extra habaneros.
Love the flavors esp the lime and cilantro.
I make every fall.
Mellissa Sevigny says
Thanks Trishee, I will try it with more spice!
Jenny says
I made this tonight and the whole fam approved. Served with both rice and cauliflower rice. I didn’t have the habanero which was ok as I’m not sure the kids would have liked it. I added a heavy dose of cayenne to my bowl and it was perfect. Will make again
Mellissa Sevigny says
So happy to hear that people are still making this recipe – and of course enjoying it! Thank you for taking the time to rate and comment to let me know it was a hit!
Jacki says
I’ll be making this tonight! I don’t digest pork well so I’m subbing turkey thighs. Has anyone else tried using turkey?
Lauren says
Have you tried it without any sugar substitute? Is it totally needed?
Trish says
Hi I made this and it was fantastic. I really liked the flavor but would now like to make a vegetarian version. Do you have a recommendation for something vegetarian to replace the pork?
Karen says
I just made this for the first time.. I made it in my pressure cooker.. I left out the 2 cups of water.. And o used cashew butter and cashew on top instead.. I also used tenderloin because I didn’t see any boneless ribs. It still was nice and juicy from the pressure cooker. I didn’t read the comments before I cooked.. I think the only thing I would do next time is maybe use a butt or the ribs if I can find them. Oh! I also used spaghetti squash! That was one of my favorite parts.. The sweetness from the squash brightened it up!
Ashleigh says
Absolutely amazing! I have been looking for a good substitute for the pork and pumpkin chili I love so dearly ever since I went low carb. You have satisfied a very deep craving. Now can I just tell my husband I didn’t make dinner and keep it all for myself?!
Seraphina says
This looks good! I don’t really like pork so trying to find ways of preparing it that may be good… If I don’t have a crockpot, how would you recommend cooking this?
Mellissa Sevigny says
Simmer it slowly on the stove, covered until tender. Or you can bake it in the oven covered at about 350 degrees for around 3 hours or until tender. Hope you like it! You can also try it with chicken thighs (it will take less time to cook too) if you’re not a fan of pork!