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.
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
How to Make It
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.
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.