Mexican Winter Chili

Mexican Winter Chili + enlarge image
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27 users rated this recipe an average rating of 4.0
Makes:
4 servings
Serving Size:
1 1/4 cup
Prep:
20 mins
Cook:
45 mins
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Mexican Winter Chili

Ingredients
1
pound pork stew meat, cubed
2
tablespoons olive oil
1
1
medium fresh poblano pepper, finely chopped
1
large red sweet pepper, cut into 3/4-inch pieces
1
teaspoon ground cumin
1/2
teaspoon garlic powder
1/8
teaspoon ground cinnamon
 
Dash cayenne pepper
1
14 1/2 ounce 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)
    Per serving:
  • 362 kcal cal.,
  • 20 g fat
  • (7 g sat. fat,
  • 2 g polyunsaturated fat,
  • 10 g monounsatured fat),
  • 91 mg chol.,
  • 626 mg sodium,
  • 19 g carb.,
  • 5 g fiber,
  • 7 g sugar,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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