Pumpkin-Pulled Pork Chili

A different twist on chili with pureed pumpkin in place of tomato.

Step: 1

Place pork loin and onion in a small pot. Pour dark ale over pork and coat with tomato sauce. Cover with plastic wrap and let marinate in the refrigerator, 8 hours to overnight.

Step: 2

Transfer pork mixture to a slow cooker. Cook on Low until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 8 hours.

Step: 3

Transfer pork from the slow cooker to a cutting board, reserving cooking liquid. Shred the pork using 1 fork to hold the pork and another to shred the meat.

Step: 4

Place chili powder and cumin in a large pot over medium heat; toast until fragrant, 1 to 2 minutes. Add water, pumpkin, chicken bouillon, jalapeno pepper, onion powder, and garlic powder. Bring to a simmer and cook until pumpkin softens, about 20 minutes. Puree with an immersion blender until sauce is smooth.

Step: 5

Stir corn, beans, cilantro, and black pepper into the sauce. Add shredded pork and reserved cooking liquid; mix to combine. Cook until flavors are blended and chili reaches desired thickness, about 30 minutes.

Per Serving: 204 calories; protein 19.1g; carbohydrates 17.7g; fat 5.8g; cholesterol 42.5mg; sodium 289.5mg.

The name of “stew” can refer to both a dish and a make dishes method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, but it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being processing menu all of it , and the water based material completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.