Pumpkin with Pork

(Frugal Gourmet Cooks American, by Jeff Smith)

1 slice thick bacon, diced (or a tablespoon of butter, oil or drippings)

6 c fresh, peeled and sliced (1/4" pieces) pumpkin (about half a smallish pumpkin)

1 medium yellow onion, peeled and sliced

1/2 c chicken broth

1 pound pork butt or shoulder, cut into 1/8" strips

1/2 t ground cumin

Salt and pepper to taste

In a big frying pan or wok or Dutch oven, saute the bacon until it is transparent.  Add the pumpkin and onion.  Stir around in the rendered bacon fat.  Add the broth.  Cover and cook over medium heat until the pumpkin is tender, about 15 minutes.  Remove the vegetables from the pan.

Reheat the pan and saute the pork until done, about 5 minutes.  Add the vegetables to the pan and toss with the cumin, salt and pepper.  Cover for just a minute so that the flavors develop.