Savor fall’s signature squash in a satisfying chili
Tossing ingredients into a deep pot, watching it bubble on the stovetop, serving the steaming concoction by the ladleful — it’s not fancy cooking. Dishes eaten from a bowl are simple, delicious and satisfying.
In this recipe, flavors of pork, chiles and spices meld together and create an intoxicating aroma. Puréed pumpkin gives the chili a smooth texture, transforming this dish into a comforting blanket of a meal. Swirling in a dollop of pumpkin cream with your spoon gives you a moment to remind your appetite that fall has finally arrived.
Pork and Pumpkin Chili
3 pounds of boneless pork shoulder, trimmed and cut into ½-inch cubes
3 cups vegetable broth
1 (12-ounce) bottle Mexican lager beer
2 to 3 chipotle chiles in adobo, finely chopped
3 teaspoons dried oregano
1 (15-ounce) can pumpkin purée (about 1¾ cups)
½ cup sour cream
1 (14.5 ounce) can chopped tomatoes
3 Hatch chiles, roasted and chopped
2 medium white onions, diced
¼ cup chili powder, plus more for sprinkling
4 garlic cloves, finely chopped
1 bunch mustard greens, stems removed, leaves roughly chopped
Combine the pork, beer, 3 cups broth and 2 teaspoons salt in a large pot and bring to a simmer over medium heat. Add the chipotles and 1½ teaspoons oregano, cover and cook about 30 minutes.
Meanwhile, combine 3 tablespoons pumpkin, the sour cream and salt to taste in a bowl; cover and chill.
Heat a skillet over medium-low heat and add the tomatoes, poblano, onions and 2 teaspoons salt; cook until soft, about 10 to 12 minutes. Add the remaining 1½ teaspoons oregano, the chili powder and garlic; cook an additional 5 minutes. Add the remaining pumpkin and cook 5 more 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 sprinkle with more chili powder.