Pork-and-Pumpkin Chili

Name: Pork-and-Pumpkin Chili
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 8
Cuisine: American
Ingredients: 1 kilograms boneless pork shoulder, trimmed and cut into 1/2-inch cubes; 59 milliliters chili powder, plus more for sprinkling; 2 to 3 chipotle peppers in adobo sauce, finely chopped; 4 cloves garlic, finely chopped; 8 servings Kosher salt; 340 grams Mexican lager; 8 servings Lime wedges, for serving; 1 bunch mustard greens, stems removed, leaves roughly chopped; 3 teaspoons dried oregano, preferably Mexican; 1 poblano pepper, seeded and chopped; 414 milliliters 15-ounce can pure pumpkin (about; 118 milliliters sour cream; 2 mediums tomatoes, roughly chopped; 59 milliliters vegetable oil; 2 mediums white onions, diced

You can never have too many main course recipes, so give Pork-and-Pumpkin Chili This recipe is typical of American cuisine. From preparation to the plate, this recipe takes around 1 hour and 40 minutes.

Instructions

Combine the pork, beer, 3 cups water and 2 teaspoons salt in a large pot and bring to a simmer over medium heat, skimming the foam off the surface.

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Water

Beer

Pork

Salt

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Pot

Add the chipotles and 1 1/2 teaspoons oregano, cover and cook about 30 minutes.

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Chipotle Chiles

Oregano

Mix 3 tablespoons pumpkin, the sour cream and salt to taste in a bowl; cover and chill.

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Sour Cream

Pumpkin

Salt

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Bowl

Heat the vegetable oil in a skillet over medium heat.

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Vegetable Oil

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Frying Pan

Add the tomatoes, poblano, onions and 2 teaspoons salt; cook until soft, 15 minutes.

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Tomato

Poblano Pepper

Onion

Salt

Add the remaining 1 1/2 teaspoons oregano, the chili powder and garlic; cook 5 minutes.

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Chili Powder

Oregano

Garlic

Add the remaining pumpkin and cook 5 minutes.

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Pumpkin

Add the tomato mixture to the pork and simmer until the meat is tender, about 30 minutes.

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Tomato

Meat

Pork

Add the greens and cook 10 more minutes. Season with salt. Ladle the chili into bowls; top with the pumpkin cream and more chili powder.

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Chili Powder

Pumpkin

Greens

Chili Pepper

Cream

Salt

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Bowl

Ladle

Serve with lime wedges.

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Lime Wedge

Photograph by Andrew Mccaul

Equipment

Ingredients

Servings:

1kilograms

boneless pork shoulder, trimmed and cut into 1/2-inch cubes 59milliliters

chili powder, plus more for sprinkling 2

to 3 chipotle peppers in adobo sauce, finely chopped 4cloves

garlic, finely chopped 8servings

Kosher salt 340grams

Mexican lager 8servings

Lime wedges, for serving 1bunch

mustard greens, stems removed, leaves roughly chopped 3teaspoons

dried oregano, preferably Mexican 1

poblano pepper, seeded and chopped 414milliliters

15-ounce can pure pumpkin (about 118milliliters

sour cream 2mediums

tomatoes, roughly chopped 59milliliters

vegetable oil 2mediums

white onions, diced

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Masia Puigmolto Can Xa Brut Cava. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 16 dollars per bottle.