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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