Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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.

This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Nutrition Facts

378 calories; calories from fat 18%; protein 28g; fat 7.6g; saturated fat 1.6g; carbohydrates 48g; fiber 9.8g; sodium 790mg; cholesterol 55mg.
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