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Mexican Winter Chili

Mexican Winter Chili
Makes: 4 servings
Serving size: 1 1/4cup
Prep: 20 mins Cook: 45 mins
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  • user reviews (13)
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 ounce can chicken broth
  • 1
    15 ounce can pumpkin
  • 1/4
    cup whipping cream
  • Fresh cilantro (optional)
Directions

1. 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.

2. 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.

Nutrition Facts (Mexican Winter Chili)
  • Servings Per Recipe 4,
  • Calories 362,
  • Protein (gm) 27,
  • Carbohydrate (gm) 19,
  • Fat, total (gm) 20,
  • Cholesterol (mg) 91,
  • Saturated fat (gm) 7,
  • Monosaturated fat (gm) 10,
  • Polyunsaturated fat (gm) 2,
  • Dietary Fiber, total (gm) 5,
  • Sugar, total (gm) 7,
  • Vitamin A (IU) 178,
  • Vitamin 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 (DV %) 81,
  • Iron (DV %) 4,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (13)
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cgiegling wrote:

I followed the recipe closely, but I added cabbage and threw it in just a few minutes before serving and added more broth. I let it all warm up and it was delicious with some crusty bread.

10/30/2011 10:59:05 PM Report Abuse
donyusha wrote:

Has anyone tried it in a crockpot? It seems like it would be easy to cook in there instead. If you've done it, did you do anything different than is in the recipe? (Besides searing meat beforehand in a skillet and putting cream in at end?)

10/17/2011 06:44:05 PM Report Abuse
wendyandlemmy wrote:

made it for two picky high school boys...LOVED IT!! easy to make too!

2/24/2011 10:10:03 PM Report Abuse
lpfuller07 wrote:

This was such an easy dinner and very filling too! My family absolutely loved it. This is definitely something you want to enter into a chili cook off!! Went well with freshly baked bread.

2/11/2011 09:33:49 AM Report Abuse
ladish wrote:

This is a wonderful chili! My changes: increased spices to 2t cumin, 1t garlic powder and 1/8t cayenne. Increased the chicken broth to 3 cups, deleted the water for flavor! Increased the wh.cream to 1/2c but can sub w/whole milk. I added a 14oz can of rinsed pinto beans. and 1 sweet potato, cubed 1/2" x 1/2", roasted at 400 for 15 minutes to increase fiber. Serve w/cornbread and salad-a fabulous meal! My family LOVES this!

1/19/2011 12:04:54 PM Report Abuse
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