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Mexican Winter Chili
Ingredients
- 1 pound pork stew meat, cubed
- 2 tablespoons 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 teaspoons unsweetened cocoa powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/8 teaspoon ground cinnamon
- Dash cayenne pepper
- 1 14 1/2ounce can chicken broth
- 1/2 cup water
- 1 15 ounce can pumpkin
- 1/4 cup whipping cream
- Salt
- Ground black pepper
- Fresh cilantro (optional)
Directions
1. In a Dutch oven cook and stir pork in hot oil over medium-high heat for 5 minutes or until browned. Stir in onion, poblano, and sweet pepper. Cook and stir for 5 minutes or until tender. Stir in cocoa powder, cumin, garlic powder, cinnamon, and cayenne. Add broth and the water. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes or until pork is tender.
2. Stir in pumpkin, cream, and salt and black pepper to taste. Return to boiling; reduce heat. Simmer 5 minutes. If desired, top with fresh cilantro.
Nutrition Facts
(Mexican Winter Chili)
- Servings Per Recipe 4,
- cal. (kcal) 362,
- Fat, total (g) 20,
- chol. (mg) 91,
- sat. fat (g) 7,
- carb. (g) 19,
- Monosaturated fat (g) 10,
- Polyunsaturated fat (g) 2,
- fiber (g) 5,
- sugar (g) 7,
- pro. (g) 27,
- vit. A (IU) 178,
- vit. C (mg) 1,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 52,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 626,
- Potassium (mg) 907,
- calcium (mg) 81,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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