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Mexican Winter Chili

Makes: 4 servings
Serving size: 1 1/4cup

Prep 20 mins Cook 45 mins

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 canchicken broth
1/2 cup water
1 15 ounce canpumpkin
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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