MEXICAN WINTER CHILI
1
lb. pork stew meat
2
Tbsp. olive oil
1
large onion, chopped
l
medium fresh poblano
pepper, finely chopped
1
large red sweet pepper,
cut into34-inch pieces
2
tsp. unsweetened cocoa
powder
i
tsp. ground cumin
’/a
tsp. garlic powder
Vs
tsp. ground cinnamon
Dash cayenne pepper
1
14-02. can chicken broth
1
15-oz. can pumpkin
Y a
cup whipping cream
Fresh cilantro (optional)
1.
In a Dutch oven cook pork in hot oil over
medium-high heat 5 minutes or until browned.
Stir in onion, poblano, and sweet pepper. Cook
and stir 5 minutes or until tender. Stir in cocoa
powder, cumin, garlic powder, cinnamon, and
cayenne. Add broth and
V
2
cup
water.
Bring to
boiling; reduce heat. Simmer, covered, for
30 minutes or until pork is tender.
2.
Stir in pumpkin, cream, and
salt
and
black
pepper
to taste. Return to boiling; reduce heat.
Simmer 5 minutes. Top with fresh cilantro.
MAKES 4 (1
Va
CUP) SERVINGS.
photos BLAINE MOATS food styling GREG LUNA
