Pumpkin Pork Chili --Yummy Fall Recipes!!

I pulled this recipe from the Food Network Magazine this month....It was very tasty but you must have the sour cream portion to mix in or it is very spicy!

Ingredients

3 pounds boneless pork shoulder (trimmed & cut into 1/2 inch cubes) [Next time I would use tenderloin]

1 12 oz bottle Mexican Lager

Kosher Salt

2-3 chipolte peppers in adobo sauce, finely chopped (find this in canned veggie aisle)

3 teaspoons dried oregano (preferably Mexican any will do)

1 15- oz pure pumpkin (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 extra for sprinkling - I know it sounds like a lot!)

4 cloves garlic, finely chopped

4 bunch mustard greens, stems removed, leaves roughle chopped

Lime Wedges for serving

Directions

Combine the pork, beer, 3 cups water and 2 teaspoons salt in a large pot and bring to a simmer over medium heat, skimming thefoam 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 thetomatoes, 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.