Pork and Pumpkin Not-So-Chilly-Chili

Pork and pumpkin chili

The addition of pumpkin-creme fraiche and lime is a nice complement to the spicy chili

Adapted from Foodnetwork.com

OMG – this is delicious. I originally thought this would be one of my new “Sunday Slower Cooker” recipes, but it’s not that slow; it can easily be made on a weeknight, which thanks to Mother Nature, was when I made it. We lost power for two days due to an early Nor’easter. When power was restored, I got to work and started cooking. We ate the first few bowls SOOOOO fast that I neglected to serve it with a dollop of the crème fraîche mixture. I’ll need to make some more or find something else to use the crème fraîche on! I added Serrano peppers from our garden, which made the chili not so chilly.


  • 3 lbs boneless pork shoulder, trimmed and cut into 1/2-inch cubes
  • 1 12-oz bottle Mexican lager
  • Sea salt, to taste
  • 3 chipotle peppers in adobo sauce, finely chopped
  • 3 tsp dried oregano
  • 1 15-oz can pumpkin puree (about 1 3/4 cups)
  • 1/2 c crème fraîche (or sour cream)
  • 1/4 c EVOO
  • 2 med. tomatoes, chopped
  • 1 Poblano pepper, seeded and chopped
  • 2 Serrano peppers, seeded and chopped
  • 2 Vidalia onions, diced
  • 1/4 c chili powder, plus more for sprinkling
  • 4 garlic cloves, finely chopped
  • 1 bunch kale, stems removed, leaves roughly chopped
  • Lime wedges, for serving


  • Combine the pork, beer, 3 c water and 2 tsps salt in a large pot and bring to a simmer over medium heat, skimming the foam off the surface.
  • Add the chipotles and 1 1/2 teaspoons oregano, cover and cook about 30 minutes.
  • Mix 3 tbs pumpkin, crème fraîche and salt to taste in a bowl; cover and chill.
  • Heat EVOO in skillet over medium heat.
  • Add the tomatoes, peppers, onions and 2 tsp salt; cook until soft, about 15 minutes.
  • Add the remaining 1 ½ tsp oregano, chili powder and garlic; cook 5 minutes.
  • Add the remaining pumpkin and cook 5 minutes.
  • Add the tomato mixture to the pork and simmer until the meat is tender, about 30 minutes.
  • 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.
  • Serve with lime wedges (and another bottle of Mexican lager!)

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