Sunday, October 30, 2011

{soups-salads-and-salad-dressings} MEXICAN WINTER CHILI

 

MEXICAN WINTER CHILI

 

Prep: 20 minutes Cook: 45 minutes

 

 

 

1 lb. pork stew meat

 

2 Tbsp. 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 tsp. unsweetened cocoa powder

 

1 tsp. ground cumin

 

1/2 tsp. garlic powder

 

1/8 tsp. ground cinnamon Dash cayenne pepper

 

1 14-oz. can chicken broth

 

1 15-oz. can pumpkin

 

1/4 cup whipping cream Fesh cilantro (optional) directions

 

 

 

In a Dutch oven cook and stir 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 1/2 cup 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. Top with fresh cilantro.

 

Makes 4 (1-1/4 cup) servings.  Enjoy.

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