Pumpkin Pulled Pork Chili Recipes

PULLED PORK CHILI

Pulled Pork Chili image

A delicious alternative to traditional chili, made with pork loin, wild rice, white beans, and authentic Mexican red chile. Make it easily in a slow cooker.

Provided by MCFALONE

Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes

Time 9h20m

Yield 8

Number Of Ingredients 13

Ingredients

1 (1 1/2-pound) whole pork loin
¼ cup red chile paste
1 tablespoon hot sauce
1 teaspoon ground cumin
1 teaspoon ground chili powder
1 (16 ounce) can tomato sauce
1 (16 ounce) can low-sodium chicken broth
1 (16 ounce) can low-sodium great northern beans
6 slices bacon, cut into 1-inch pieces
½ cup wild rice
¼ cup diced onion
¼ cup diced jalapeno pepper
1 cup shredded Monterey Jack cheese

Steps:

Place the pork loin into a slow cooker. Mix red chile paste, hot sauce, cumin, and chili powder together in a small bowl. Rub chile paste mixture over pork.
Stir tomato sauce, chicken broth, beans, bacon, wild rice, onion, and jalapeno pepper together in a large bowl; pour into slow cooker, coating pork.
Cook on Low until flavors are combined, 9 to 10 hours. Remove cooked pork from the sauce and shred using 2 forks. Return to the slow cooker and mix well.
Top individual servings with shredded Monterey Jack cheese.

Nutrition Facts : Calories 347.2 calories, Carbohydrate 30.2 g, Cholesterol 60.9 mg, Fat 13.4 g, Fiber 5.3 g, Protein 29 g, SaturatedFat 6 g, Sodium 702.7 mg, Sugar 4.8 g

PORK-AND-PUMPKIN CHILI

Pork-And-Pumpkin Chili image

Got this recipe from the Food Network site but it does not appear when I search over here in Food.com. So here it is. Great Fall flavors.

Provided by GrammaMikki

Categories Pork

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

3 lbs boneless pork shoulder, trimmed and cut into 1/2-inch cubes
1 (12 ounce) bottle lager beer, preferably Mexican
kosher salt
2 -3 chipotle chiles in adobo, finely chopped
3 teaspoons dried oregano, preferably Mexican
1 (15 ounce) can pumpkin puree (about 1 3/4 cups)
1/2 cup sour cream
1/4 cup vegetable oil
2 medium tomatoes, roughly chopped
1 poblano pepper, seeded and chopped
2 medium white onions, diced
1/4 cup chili powder, plus more for sprinkling
4 garlic cloves, finely chopped
1 bunch mustard greens, stems removed, leaves roughly chopped
lime wedge, for serving

Steps:

Combine the pork, beer, 3 cups water and 2 teaspoons salt in a large pot and bring to a simmer over medium heat, skimming the foam off the surface. Add the chipotles and 1 1/2 teaspoons oregano, cover and cook about 30 minutes.
Mix 3 tablespoons pumpkin, the sour cream and salt to taste in a bowl; cover and chill.
Heat the vegetable oil in a skillet over medium heat. Add the tomatoes, poblano, onions and 2 teaspoons salt; cook until soft, 15 minutes. Add the remaining 1 1/2 teaspoons oregano, the chili powder and garlic; cook 5 minutes. Add the remaining pumpkin and cook 5 minutes.
Add the tomato mixture to the pork and simmer until the meat is tender, about 30 minutes. Add the greens and cook 10 more minutes. Season with salt. Ladle the chili into bowls; top with the pumpkin cream and more chili powder. Serve with lime wedges.

Nutrition Facts : Calories 588.1, Fat 44.9, SaturatedFat 14.6, Cholesterol 128.3, Sodium 199.8, Carbohydrate 13, Fiber 3.2, Sugar 3.5, Protein 30.9

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