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Sweet ‘n Spicy Pork and Pumpkin Chili

Posted on Sunday, October 18, 2009

This is a terrific game day entree! Prepare the chili a day ahead and roast the pumpkin shells when the game starts. At half time, reheat the chili and spoon into the shells. Replace the tops and set out as a buffet. Add a simple green salad and some corn tortillas. These pumpkins will stay hot on a buffet for 30 minutes. Provide a broad spatula for guests to help themselves.

Makes 8 servings

Ingredients

4 Tbls

canola oil

1 large

yellow onion, peeled, small dice, about 2 cups

1 Tbl

minced peeled garlic, about 3 large cloves

1

pie pumpkin, peeled, seeded, cut into small dice, about 2 cups

1 ½ lbs

ground pork (preferably shoulder)

1 Tbl

sweet paprika

2

canned chipotle chiles en adobo sauce, minced, about 1 TBL

1 tsp

cumin powder

2 tsps

kosher salt

1 can (15 oz)

chopped tomatoes in juice

½ cup

dried tart cherries

2 cups

water

8

pie pumpkins (about 1 pound each)

2 Tbls

olive oil, as needed

Salt and pepper to taste
 

Method

Heat the canola oil in a small stockpot until shimmering and add the onion and garlic. Stir and sauté until the onion is tender and begins to color, about 10 minutes.
Add the diced pumpkin and stir well. Continue to sauté another 5 minutes while the pumpkin begins to soften.
Add the ground pork and stir well. Cook until ¾ of the pork is white.
Add the dried spices and the minced chipotle chile. Stir and sauté a couple minutes until the onions and pork are coated with the spices.
Add the tomatoes, cherries and water and bring to a boil. Lower heat and simmer 30 minutes until the pumpkin is tender and the chili has reduced and thickened.
Preheat oven to 350°F.
Meanwhile, cut the top third from the pie pumpkins and remove the seeds.
Brush the insides of the pumpkins with a little olive oil and season with salt and pepper.
Bake the pumpkins and the tops on a foil-lined baking sheet for 30 minutes until tender, but not collapsed. Pumpkins may be baked the day before and re-warmed in the microwave.

Spoon the chili into the pumpkin shells and replace the pumpkin top. Serve immediately.

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