Photo: Pork-and-Pumpkin Chili Recipe
Ingredients
- 3 pounds boneless pork shoulder, trimmed and cut into 1/2-inch cubes
- 1 12-ounce bottle Mexican lager
- Kosher salt
- 2 to 3 chipotle peppers in adobo sauce, finely chopped
- 3 teaspoons dried oregano, preferably Mexican
- 1 15-ounce can pure pumpkin (about 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
Directions
Combine the pork, beer, 3 cups water and 2 teaspoons salt in a large pot and bring to a simmer over medium heat, skimming the foam off the surface. Add the chipotles and 1 1/2 teaspoons oregano, cover and cook about 30 minutes.
Mix 3 tablespoons pumpkin, the sour cream and salt to taste in a bowl; cover and chill.
Heat the vegetable oil in a skillet over medium heat. Add the tomatoes, poblano, onions and 2 teaspoons salt; cook until soft, 15 minutes. Add the remaining 1 1/2 teaspoons oregano, the chili powder and garlic; cook 5 minutes. Add the remaining pumpkin and cook 5 minutes.
Add the tomato mixture to the pork and simmer until the meat is tender, about 30 minutes. Add the greens and cook 10 more minutes. Season with salt. Ladle the chili into bowls; top with the pumpkin cream and more chili powder. Serve with lime wedges.
Photograph by Andrew Mccaul
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By $tephEbbesen
Richardson, TX
on January 08, 2012
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Excellent!
By KendallToledo
on December 28, 2011
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I made this almost exactly as the recipe called for, except for the mustard greens at the end. Mine turned out really quite thick, which surprised me, after reading some of the reviews. Next time I think I'll used ground pork instead of pork shoulder, as one person suggested.
By mkoehl
Falls Church, VA
on November 18, 2011
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My only problem was that it was liquidy for a chili recipe - which I'll probably be able to fix, since I've made the second batch ahead of time and can warm it up in the crock pot. (Potluck dinner over the weekend... Also will be adding the mustard greens when I warm it up, as I don't want them to be really wilted... I might use ground pork too, next time. But loving that it's a nontraditional chili (not the beef and beans variety and the two chili peppers and the 1/4 cup of chili powder give it a nice kick - spicy, but not overwhelming. Need to play with it more next time!
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