The majority of October I was out sick. This meant a lot of working from home with the Today Show on in the background. During the Kathy Lee and Hoda portion of the Today Show (which is usually on mute, because that is very painful to watch), I happened to catch a glimpse of a cooking segment featuring pumpkin chili. As a lover of all things pumpkin, this is not something one can forget so easily. And so as I am finally back in action, three weeks later, I decided I must implement some sort of pumpkin stew recipe. And here my friends, you have it.
This might be one of the best things I’ve ever made.
Here’s what you need:
- 3 lbs (approximately) of pork tenderloin, cut into 1-inch cubes
- 12 ounces of gluten free beer (I grabbed a 6-packed at Trader Joe’s)
- 1 tsp salt
- 2 cans of green chilis
- 3 tsp oregano (divided)
- 1 15 ounce can of pumpkin
- 1/2 cup of light sour cream or Greek yogurt
- 1/4 cup olive oil
- 2 medium tomatoes, diced
- 2 onions, diced
- 2 tbsp chili powder
- 4 cloves of garlic, diced
- 4 cups of kale, torn into small pieces with stems removed
Chop your pork into cubes. In a large pot, combine pork, beer, 3 cups of water, salt and half of the oregano (1 1/2 tsp). Bring to a simmer, removing some of the foam. Once a simmer has started, add in the two cans of chilis, lower the heat to medium and cover. Let simmer for 30 minutes.
Add two tablespoons of the canned pumpkin to the 1/2 cup of sour cream. Mix together, cover and stick in the fridge.
While your pork cubes are cooking, chop the onions and tomatoes. Heat the olive oil and add the onions and tomatoes. Lower the heat to medium and let cook for 15 minutes, until onions are translucent. Add the chili powder, the rest of the oregano and garlic. Cook another 5 minutes. Add the pumpkin and cook for another 5 minutes. Stir occasionally.
Add the pumpkin and tomato mixture to the pork. Uncover and let simmer for 30 minutes, stirring occasionally. Add the kale, stir in and let cook for another 10 minutes.
Let sit for 10 – 15 minutes before serving. Ladle into bowls, add the pumpkin cream and sprinkle with salt and paprika or chili powder.