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Pumpkin & Pork Chili

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 25 min
  • 50 min
  • $$
Gatheredtable
adapted from The Sunset Cookbook

Ingredients

  • 3/4 pound pork tenderloin, fat trimmed, cut into cubes
  • 1 onion, chopped
  • 1/3 cup chopped fresh cilantro
  • 3 garlic cloves, minced
  • 4 cups sugar pie pumpkin, cubed
  • 2 15-oz cans white beans, drained and rinsed
  • 2 12-oz cans tomatillos, drained
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 canned diced jalapenos chiles
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon sea salt
  • 1 lime, juiced

Directions

Prep: 1. Trim and cut pork. 2. Chop/mince onion, cilantro and garlic. 3. Cut the raw pumpkin in half, scrap out the seeds, peel and cube it. 4. Drain beans and tomatillos. Make: 1. Heat oil in 5 quart pan over medium-high heat until hot. 2. Add pork and cook, stirring frequently until browned, 2-3 minutes. Transfer pork to a plate. 3. Add onion and garlic to pan. Cook, stirring frequently, until onion is softened, about 8 minutes. 4. Meanwhile, puree tomatillos and jalapeƱos in blender. 5. Add 1 cup water, tomatillo mix, pumpkin cubes, beans, cumin, chili powder, and salt to a pan. Reduce heat to maintain a simmer, cover, and cook, stirring occasionally, 10 minutes. 6. Stir in pork. Cook, covered, until pork is no longer pink in center, 10 minutes longer. 7. Stir in cilantro and 2 tablespoons lime juice, serve.

Notes

If you want spice, add more chili powder! Sugar Pie pumpkins and Baby Bear pumpkins are the best to use but feel free to experiment with different varieties of winter squash available during fall and winter. You will likely have some leftover raw pumpkin cubes, we love to make them into Homemade Pumpkin Puree - https://www.gatheredtable.com/recipes/702824

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