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 Jmp05f
Fort Lauderdale, FL
on April 02, 2013
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I followed this recipe to the T and it came out perfectly the first try! The meat is soo tender and juicy. All the flavors of the ingredients really come together and make a delicious, unique chili. My boyfriend and his friend were very impressed! One of my new favorite recipes, and absolutely perfect for autumn.
By BbyBluThghHghs
Northern Virginia
on November 03, 2012
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This chili recipe fell pretty short for me. I ended up adjusting it as many did (I added some sweet corn and black beans to the recipe, as well as additional pumpkin and some sour cream and used tenderloin instead of shoulder but it was still missing something. The texture, combined with the beer-flavored pork, was what really killed it for me. The watered down pumpkin has the consistency of baby food, and when I got pieces of pork they sort of had a beer juice thing going on when I bit down on them. The baby food/beer juice combo was relatively terrible. Not to mention the smell that was the pork and beer cooking - pretty nasty. My husband liked it more than I did and ate it for two nights but I only managed about 3/4 of a bowl and we pitched the rest. I'm pretty unhappy that I didn't end up liking this recipe since I was excited to make it after reading a lot of the reviews, but it just didn't work for me.
By jazzsample
on October 27, 2012
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I Love this recipe. I made it for our local Board of Realtors chili cook-off for Habitat for Humanity and WON 1st place! I followed the recipe as written, but also added two cans of Canelli (white kidney beans.
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