Pork-and-Pumpkin Chili

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AMAZING!!!!!

I couldn't find the mustard greens, poblano peppers, and chipotle peppers; so I replaced the peppers with 2 Serrano peppers and 1 bell pepper. Turned out great!!!!!

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This was great! The pumpkin cream was a great addition. I'll definitely make it again!

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This was so good! We have already made it twice. It also tastes great re-heated. One thing- I messed up and added the sour cream to the dish directly instead of a side of pumpkin/sour cream mixed together on the side. It ended up having a creamy sort of texture that we all really liked. When we made it again, we did the same thing-- on purpose this time :

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Amazing recipe. I used pork loin....and cooked it much longer in my dutch oven to get the same tenderness you'd get from the pork shoulder. ALSO...since it was more 'soupy' than i expected, I added another can of pumpkin. Didn't really solve the soupy-ness so I made a big batch of polenta and served the chili over the polenta Shrimp and Grits style. It was excellent. sort of cut down the heat, but was still really flavorful. Served to group and had many requests for the recipe.

The pumpkin cream though....really made the dish.

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The plus sides: really different flavors for a chili, hearty and warming. It was a big hit with the BF as we could both work on different steps at the same time.

Downsides: I found it watery and almost too spicy to eat at normal speed (from a girl who loves spice!

Poblanos are impossible to find here in Ireland so I was forced to sub a red bell pepper and used 3 chipotles. Also I used chicken thighs because I don't eat pork. I'll make it again, but with 1 cup of water and half the chili powder.

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This was delicious! Great flavor. You don't taste the pumpkin so much - so it is not too strong in pumpkin flavor but it kind of adds depth to other flavors. The pumpkin/sour cream mixture is essential. Tip #1: to cut down on the heat I took the seeds out of the chipotle peppers. Tip #2: ask the meat counter to cut your pork for you, saves you time. Also, I used a can of fire roasted green peppers instead of a poblano and it was delicious. I am definately making this again.

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Made this for my wife and myself a few nights back and I must say I was very skeptical... Prep was pretty quick and I followed the recipe to the T. Finished product was VERY GOOD!!!!!! My only critique would be to cut back a bit on the salt. It was a little too salty for my liking but very tasty and I will be making this again!

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Very tasty. Boiled pork as directed. Prepared onion and tomato mixture with a whole green 'hot pepper' (couldn't find a poblanos and then combined it all in the slow-cooker on low for 8 hours (could have been less time but I wasn't home I added the chopped greens for the last 15 min before serving. This chili was gone in record time. Every person had seconds and all commented on its rich flavor. It was spicy but not a burning spice. I only wish I could taste the pumpkin flavors more.

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loved it. followed recipe almost exact, except there weren't poblanos so I substituted a small can of roasted green pepper. The soup is a little too spicy for the kids, but they loved eating the pork chunks with rice! I'll make this again for sure, and possible cut back on the chipotle peppers and chili powder.

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This dish is excellent! I went out of my comfort zone (pumpkin did seem a little odd to me and made it exactly as listed except for the mustard greens and brought it to a fall potluck. It disappeared in no time. The pumpkin flavored cream is a must! My husband who can be a little picky about his food loved it also. I am making this dish again very soon. Try it once and you'll be hooked.