In anticipation of Wickedfood cooking School’s 2nd pop-up restaurant we have been trying out different stew recipes for our filling to our hearty pork pies which will be served on the evening of the 2nd August at 6pm. This recipe is a finalist in the selection process. It’s a wonderful spicy stew that could work well on its own with rice, mash or seasonal baked vegetables too.


1,5kg boneless pork shoulder/leg cut into 3cm cubes

1T ground coriander

10 cloves garlic minced

1T kosher salt

1t black pepper

½ cup pumpkin seeds

6 jalapenos

2 dried chillies

2 large onions cut into wedges

2T vegetable oil

1T dried oregano

500g butternut/pumpkin cubed to 1cm

¼ cup limejuice

Fresh coriander 1 bunch


  1. Combine pork, coriander and half of the garlic and 1T salt in a large bowl with pepper and toss. Chill for at least 4 hours.
  2. Preheat oven to 200°C and toast pumpkin seeds on a baking sheet tossing occasionally until golden, about 5mins
  3. Toast chillies on a clean baking sheet until darkened, about 5 mins. Let cool slightly, and then remove stems and seeds. Place chillies, half the onions, jalapeños, dried chillies and remaining garlic and 1 cup hot water into a blender, let sit for 10 mins to soften chillies and then blend until smooth.
  4. Heat oil in heavy bottomed pot and working in batches cook pork until slightly browned about 8 to 10 mins and transfer to a plate.
  5. Reheat pot and fry chilli purée over medium heat, stirring occasionally until reduced by half. Add pork, oregano and remaining onion and 10 cups water, season with salt and pepper. Bring pot to a boil and reduce heat to simmer, partially covered, occasionally skimming and cook till pork is tender about 3 hours.
  6. Once pork is tender and cooked add butter nut and cook until soft about 30-45mins
  7. Add lemon juice and garnish with fresh parsley and serve.