Pork and Pumpkin Stew

AppId is over the quota AppId is over the quota 1/4 cup vegetable oil2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces2 onions, chopped3 garlic cloves, minceda 14- to 16-ounce can tomatoes, including the juice1 1/2 cups water1 pound turnips, cut into 1-inch pieces4 cups chopped washed turnip greens or kalea 2-pound pumpkin (preferably a sugar pumpkin), seeded, reserving the seeds for toasting if desired, peeled, and cut into 1-inch piecessteamed rice as an accompanimentprint a shopping list for this recipe view wine pairings In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the pork, patted dry, in batches, transferring it with a slotted spoon to a bowl as it is browned. Add the onions to the kettle, cook them, stirring occasionally, until they are golden, and stir in the garlic. Add the tomatoes with their juice, breaking them up, the water, and the pork with any juices that have accumulated in the bowl, bring the mixture to a boil, and braise the stew, covered, in the middle of a preheated 350? F. oven for 1 hour. Stir in the turnips and braise the stew, covered, for 20 minutes. Stir in the greens and the pumpkin and braise the stew, covered, for 25 to 30 minutes, or until the pumpkin is tender. Season the stew with salt and pepper and serve it with the rice.