Mexican Winter Chili {Chili January}
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Serves: 4 servings
 
A rich, creamy and savory chili, full of tender chunks of pork and vegetables.
Ingredients
  • 1 pound pork stew meat, cut into 1 inch chunks
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 1 large sweet red pepper, chopped into ¾ inch pieces
  • 1 medium poblano pepper, finely chopped
  • 2 tsp unsweetened cocoa powder
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ⅛ tsp ground cinnamon
  • pinch of cayenne pepper, to taste
  • 1 can (14½ ounces) low sodium chicken broth
  • ½ cup water
  • ½ to ⅔ can (15 ounces) pumpkin puree
  • ¼ cup whipping cream
  • 2 tbsp fresh cilantro, chopped
  • Ground black pepper
  • Salt
Instructions
  1. In a large pot or dutch oven, heat the olive oil over medium-high heat until shimmering. Add the pork and cook for about 5 minutes, stirring occasionally, until the pork is evenly browned.
  2. Stir in the onion, poblano pepper, and red pepper. Continue to cook and stir for about 5 minutes, or until vegetables are tender. Stir in the cocoa powder, cumin, chili powder, garlic powder, cinnamon, and cayenne pepper. Add the chicken broth and water. Bring mixture to a boil, then reduce heat, cover and simmer for about 20-30 minutes or until the pork is tender.
  3. Add the pumpkin, and whipping cream, stirring to combine. Return to boiling, then reduce heat and simmer for 5 more minutes. Stir in chopped cilantro. Add salt and pepper, to taste.
  4. To serve, sprinkle with chopped cilantro and a dollop of sour cream.
Notes
I used about ⅔ can of pumpkin, which I thought created the perfect balance, keeping the pumpkin flavor from predominating. You can adjust the amount of pumpkin you add to your personal preferences. If you add the entire can, it may have a strong pumpkin flavor.
Recipe by Laura's Cozy Kitchen at https://www.laurascozykitchen.com/mexican-winter-chili/