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Pork and Pumpkin Chili Recipe

   
 

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     Pork and Pumpkin Chili

Category   Entrees - Maindishes
Sub Category   Gameday-Tailgate
Servings   6-8
Preptime   1 hr. 40 min.

Ingredients
3 pounds pork shoulder trimmed and cut into 1/2 inch cubes
1 12 oz. mexican lager
1 can black beans drained
2-3 chipotle peppers in adobo sauce, finely chopped
3 tsp dried mexican oregano
1 15 oz. pumpkin puree (1 3/4 cups)
1/2 cup sour cream
1/4 cup vegetable oil
2 medium tomatoes roughly chopped
 
1 poblano pepper seeded and chopped
2 medium white onions , diced
1/4 cup chili powder, plus more for sprinkling
4 cloves garlic finely chopped
1 bunch mustard greens, stems removed, leaves roughly chopped
lime wedges for serving
kosher salt

Instructions
Combine the pork, 3 cups of water, beer and 2 tsp. salt in a large pot. Bring to a simmer over medium heat, skimming the foam off the surface. Add the chipotles, 1 1/2 tsp. of the oregano. Cover and cook 30 minutes.
Mix 3 tblsp. pumpkin puree, sour cream, salt to taste. Cover and chill.
Heat the vegetable oil over medium heat, add the poblano, tomatoes, onions, and 2 tsp. salt. Cook until soft, 15 minutes. Add the remaining oregano, chili powder and garlic. Cook 5 minutes. Add the remaining pumpkin, black beans and cook 5 minutes more.
Add the tomato mixture to the meat and simmer until tender about 30 minutes. Add the greens and cook 10 minutes. Season with salt. Ladle the chili into bowls and top with cream, sprinkling of chili powder and lime wedge.
Serving Suggestions
Could serve over rice or with corn bread.


Originally Submitted
9/26/2010





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