Instructions

1. Prepare all ingredients by cutting pork shoulder into 1-inch cubes, chopping onion finely, and mincing garlic cloves. Cube the pumpkin into similar-sized pieces as the pork for even cooking.
2. Season the pork cubes generously with salt, pepper, cumin, and paprika, ensuring each piece is well-coated with the spice mixture.
3. Heat olive oil in a large, heavy-bottomed Dutch oven or stew pot over medium-high heat. Once the oil is shimmering, add the seasoned pork cubes in batches to avoid overcrowding, and brown on all sides until a deep golden crust forms.
4. Remove browned pork and set aside. In the same pot, add chopped onions and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
5. Return the browned pork to the pot and pour in the chicken broth. Bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pot.
6. Add the cubed pumpkin to the pot, stirring to combine with the pork and broth. Reduce heat to low, cover, and let the stew simmer for approximately 1 hour and 15 minutes, or until the pork is tender and the pumpkin is soft.
7. Taste and adjust seasoning with additional salt and pepper as needed. The stew should have a rich, hearty consistency with meat that falls apart easily.
8. Let the stew rest for 10-15 minutes before serving to allow flavors to meld. Serve hot in deep bowls, optionally garnished with fresh herbs like parsley or thyme.