This is perfect for a chilly Autumn dinner and the flavor does nothing but improve over time.Freezes and re-heats well,recipe doubles easily.
Pumpkin and Pork Chili
More From Sunset
Amount per serving
- Calories: 378
- Calories from fat: 18%
- Protein: 28g
- Fat: 7.6g
- Saturated fat: 1.6g
- Carbohydrate: 48g
- Fiber: 9.8g
- Sodium: 790mg
- Cholesterol: 55mg
- 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
- 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.
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