Mexican Winter Chili

By janicecraig

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)

Details

Servings 4
Preparation time 20mins
Cooking time 65mins
Adapted from bhg.com

Preparation

Step 1

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.