Recipes: McGillin’s Olde Ale House’s Mary Ellen Mullins’ Pork & Pumpkin Stew

McGillin’s Olde Ale House‘s owner Christopher Mullins, Jr.:  The best way we introduce our customers to the fall season is putting our Pork & Pumpkin Stew on the menu. Just the word “pumpkin” gets everyone in the mood. This dish was created by my mother, Mary Ellen Mullins, and has been a huge success since she introduced it over 10 years ago. This dish can be found on our menu from late-September through the end of November. Enjoy my mother’s McGillin’s Olde Ale House’s Pork & Pumpkin Stew!

McGillin’s Olde Ale House’s Mary Ellen’s Pork & Pumpkin Stew

Servings:  6-8


  • 3 Tbps. flour
  • 2 tsp. fennel, crushed
  • 2 Tbps salt
  • ½ tsp. pepper
  • 2 lbs. pork chunks, cut in 1-inch cubes
  • 2 Tbps. olive oil
  • 2 medium onions, sliced
  • 14 oz. pork au jus (chicken or vegetable broth works fine)
  • 1-1/2 cups apple cider
  • ¼ cup cider vinegar
  • 1 small pumpkin pie grade pumpkin (about 2-1/2 lbs.), peeled and seeded, strings removed and cut into chunks. (Save shell if you’d like to serve stew in cored out shell.)
  • 2 lbs. red potatoes, cut in 1-inch chunks
  • 2 apples, cut into wedges
  • 2 carrots, cut into chunks


  1. Place flour, fennel, salt, pepper and pork cubes in a zip-lock type plastic bag. Seal bag, shake to coat pork.
  2. Pour oil into a Dutch oven. Heat and add half the pork and the onion. Brown half at a time. Take out first half, brown rest.
  3. After pork and onion are browned, return all to pot, add broth/pork au jus, cider and cider vinegar. Bring to a boil, reduce heat. Simmer for about an hour.
  4. Add pumpkin and potatoes to pot, return to boil, reduce heat to simmer.
  5. Add apples and carrots, cover, simmer for 10 minutes.
  6. Make sure all veggies are tender before placing in a bowl or a cored-out, baked pumpkin, baked approximately 1.5 hours at 350 degrees, in a shallow baking dish. Enjoy!
Christopher Mullins Sr & Jr enjoying McGillin’s Pork & Pumpkin Stew with a McGillin’s 1860 IPA by Stoudt’s at McGillin’s (photo courtesy of McGillin’s)

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