Pork and Pumpkin Chili
3 pounds boneless pork shoulder, trimmed and cut into 1/2-inch cubes
1 12 -ounce bottle Mexican lager
2 to 3 chipotle peppers in adobo sauce, finely chopped
3 teaspoons dried oregano, preferably Mexican
2 15 -ounce cans pure pumpkin
1/2 cup sour cream
1/4 cup vegetable oil
2 medium tomatoes, roughly chopped
1 poblano pepper, seeded and chopped
2 medium white onions, diced
1/4 cup chili powder, plus more for sprinkling
4 cloves garlic, finely chopped
1 bunch mustard greens, stems removed, leaves roughly chopped
4 cups water
Lime wedges, for serving
Combine the pork, beer, 2 cups water and 2 teaspoons salt in a large pot and bring to a simmer over medium heat, skimming the foam off the surface. Add the chipotles and 1 1/2 teaspoons oregano, cover and cook about 30 minutes.
Mix 3 tablespoon pumpkin, the sour cream and salt to taste in a bowl; cover and chill.
Heat the vegetable oil in a skillet over medium heat. Add the tomatoes, poblano, onions and 2 teaspoons salt; cook until soft, 15 minutes. Add the remaining 1 1/2 teaspoons oregano, the chili powder and garlic; cook 5 minutes. Add the remaining pumpkin and cook 5 minutes.
Add the tomato mixture to the pork and add the remaining 2 cups of water and simmer until the meat is tender, about 30 minutes. Add the greens and cook 10 more minutes. Season with salt. Ladle the chili into bowls; top with the pumpkin cream and more chili powder. Serve with lime wedges.
Recipe courtesy of Food Network Magazine.
*I made a few changes to this recipe. For the original recipe search Pork and Pumpkin Chili on the Food Network website.
**Also, I always have left over chipotle peppers. I throw them into a Ziploc and into the freezer until next time I need them.