Mexican Winter Chili
- Makes: 4 servings
- Prep 20 mins
- Cook 45 mins
Ingredients
-
1
pound
pork stew meat, cubed
-
2
tablespoons
olive oil
-
1
large onion, chopped
-
1
medium fresh poblano pepper, finely chopped
-
1
large red sweet pepper, cut into 3/4-inch pieces
-
2
teaspoons
unsweetened cocoa powder
-
1
teaspoon
ground cumin
-
1/2
teaspoon
garlic powder
-
1/8
teaspoon
ground cinnamon
-
Dash cayenne pepper
-
1
14 1/2 -
ounce can
chicken broth
-
1/2
cup
water
-
1
15 -
ounce can
pumpkin
-
1/4
cup
whipping cream
-
Salt
-
Ground black pepper
-
Fresh cilantro (optional)
Directions
- In a Dutch oven cook and stir pork in hot oil over medium-high heat for 5 minutes or until browned. Stir in onion, poblano, and sweet pepper. Cook and stir for 5 minutes or until tender. Stir in cocoa powder, cumin, garlic powder, cinnamon, and cayenne. Add broth and the water. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes or until pork is tender.
- Stir in pumpkin, cream, and salt and black pepper to taste. Return to boiling; reduce heat. Simmer 5 minutes. If desired, top with fresh cilantro.
Nutrition Facts
(Mexican Winter Chili)
Servings Per Recipe 4, Trans fatty acid (g) 0, sugar (g) 7, iron (mg) 4, Polyunsaturated fat (g) 2, Cobalamin (Vit. B12) (µg) 1, fiber (g) 5, calcium (mg) 81, sat. fat (g) 7, Pyridoxine (Vit. B6) (mg) 1, Monounsaturated fat (g) 10, Folate (µg) 52, Niacin (mg) 8, chol. (mg) 91, carb. (g) 19, Thiamin (mg) 1, Fat, total (g) 20, Riboflavin (mg) 0, cal. (kcal) 362, vit. A (IU) 178, pro. (g) 27, vit. C (mg) 1, Potassium (mg) 907, sodium (mg) 626