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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