- 2 pounds boneless pork loin
- 1 onion, finely chopped
- 1 (12 fluid ounce) can dark ale
- 1 (8 ounce) can tomato sauce
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 6 cups water
- 2 pounds pumpkin, cut into chunks
- 1 tablespoon chicken-flavored bouillon powder
- 1 tablespoon finely chopped pickled jalapeno pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 cup corn
- 3/4 cup cooked Great Northern beans
- 2 tablespoons chopped cilantro, or to taste
- ground black pepper to taste
- 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.
- 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.
- 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.
- 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.
- 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.
05/01/2018
recipepes.com
Pumpkin-Pulled Pork Chili, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
