Pumpkin and Pork Chili

Notes: To cut pumpkin into cubes, halve vertically and scrape out seeds. Cut halves into 1-inch-wide wedges. Peel each slice, then cut flesh into cubes.

Yield:

Makes 4 servings

Recipe from

Nutritional Information

Calories 378
Caloriesfromfat 18 %
Protein 28 g
Fat 7.6 g
Satfat 1.6 g
Carbohydrate 48 g
Fiber 9.8 g
Sodium 790 mg
Cholesterol 55 mg

Ingredients

1 tablespoon olive oil
12 ounces pork tenderloin, rinsed, fat trimmed, and cut into 1/2-inch cubes
1 onion (about 8 oz.), peeled and chopped
3 cloves garlic, peeled and minced
2 cans (12 oz. each) tomatillos, drained
1 1/2 to 3 tablespoons canned diced jalapeño chilies
4 cups cubed (1/2 in.) pumpkin, such as Sugar Pie or Baby Bear (see notes for pumpkin bouillabaisse)
2 cans (15 oz. each) small white beans, drained and rinsed
1 teaspoon ground cumin
1/2 teaspoon ground dried chipotle chilies or chili powder
1/4 teaspoon salt
1/3 cup chopped fresh cilantro
2 tablespoons lime juice

Preparation

1. Heat oil in a 5- to 6-quart pan over medium-high heat. When hot, add pork and stir frequently until browned, 2 to 3 minutes. Transfer pork to a plate. Add onion and garlic to pan; stir frequently until onion is limp, about 8 minutes.

2. Meanwhile, in a blender, whirl tomatillos and jalapeños until smooth.

3. Add 1 cup water, tomatillo mixture, pumpkin, beans, cumin, ground chilies, and salt. Reduce heat to maintain a simmer, cover, and cook, stirring occasionally, 10 minutes. Stir in pork. Cook, covered, until pork is no longer pink in the center (cut to test), 10 minutes longer. Add cilantro and lime juice.

Note:

October 2003