Pork-and-Pumpkin Chili

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I made this with leftover pork shoulder that I slow cooked in the crockpot till it shredded. I would not attempt to cook pork shoulder any other way :. I also used pumpkin beer and kale instead of mustard greens. Delicious!

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Excellent!

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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.

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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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Loved this recipe! Made it for a work luncheon with the theme of Pumkinfest, so I doubled the recipe. I would probably decrease the water, as has been recommended. I used Indian Wells Brewing Co. Spicy Pumkin Ale...it was delicious. I also could not find mustard greens, and used chard...it tasted great! Kale would be good too. One other modification was to add a little honey to the pumpkin cream. The touch of sweetness went very well with the spices.Everyone wanted the recipe, so I directed them to this site!

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good stuff! i added an extra can of pumpkin and it made it a tad more chili-like and pumpkinny. I did not think it was spicy at all and added a ton of extra spicy stuff. I also didn't think it tasted completely like chili without cumin, so I added a good few tablespoons of that. I also cooked the meat chunks in the crockpot all day with the beer, water, and chipotle peppers but I think I could have saved a lot of hassle by just tossing the whole hunk in there and let it simmer and just pulled it like pulled pork - no messing with chopping up the raw meat and separating the fat out. If you have the means to buy a more expensive cut with easier prep that would work well also most likely.

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Amazing! I've made this twice. I suggest adding two cans of black beans, and no taste difference to use canned, diced tomatoes.

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Very tasty...just enough kick. We made a double batch which worked out well. Used 1/2 the water and recommended amount of beer. Would probably just cut the water next time. Served with a side of cornbread.

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I made this last night for later in the week. It turned out really good. I followed some advice on here and reduced my liquid a bit, but had to add more to completely cover the pork. I couldnt find any mustard greens so I substituted in collard greens, which worked out just fine. I did as some others as well and added a can of black beans, along with a can of corn. YUM. I think that beef or pulled chicken would also be just as lovely as the pork. Good fall dish for sure!

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Overall this recipe is really good. However, I don't consider this a chili as much as a soup. I decreased the water by half and it was still more like a soup. I had meant to dredge the pork in a little flour before browning, but I'm sure that would've helped a lot. I used the Oktoberfest beer as suggested by a couple other people which I think was a great choice. So, I only used 1 chipotle since my kids don't like spicy. I would've like 2, but 1 was enough to add just a little kick. In the end, I added sour cream to the soup itself to make it thicker and that helped a lot and tasted great. Oh, also I added a can of black beans and my family loved that too. I have seen a lot of people say that they found it really salty too. So, just use 1/2 the salt called for and then when it's finished, taste it and add a little more if you need to. That's why you need to taste everything at every stage so you can adjust as you go!