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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Mexican Winter Chili

Makes: 4 servings
Serving size: 1 1/4cup
Prep 20 mins Cook 45 mins
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 1/2 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)
  • 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 (g) 52,
  • Cobalamin (Vit. B12) (g) 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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