Pork and Pumpkin Mole Chili

• Meat

  • 3 lb Pork but, roast

• Produce

  • 1 can Black beans
  • 1/3 cup Cilantro, fresh
  • 1 Ea. avocado
  • 2 Ea. small jalapeno peppers
  • 3 cloves Garlic
  • 1 1/2 cup Onion
  • 1 can Pumpkin, unsweetened
  • 1 can Tomatoes with green chilies, fire roasted

• Canned Goods

  • 5 cup Chicken broth, reduced sodium

• Condiments

  • 1/2 cup Mole paste, prepared
  • 1 can Salsa mexicana
  • 1 can Salsa ranchera

• Pasta & Grains

  • 1/2 cup Brown rice

• Baking & Spices

  • 1 tbsp Cocoa powder, dark
  • 1 Toppings

• Snacks

  • 2 cup Tortilla chips, small

• Dairy

  • 1/2 cup Mexican crema or sour cream
  • 2 cup Queso cheese

• Prepared

  • 1 can Red chile enchilada sauce

Found on littlerustedladle.com

Description

Ingredients

• 3 lbs. pork but roast
• ½ c. prepared mole paste
• 1½ c. onion, chopped
• 3 cloves garlic, minced
• 5 c. reduced sodium chicken broth
• 1 can(14.5 ozs.) fire roasted diced tomatoes with green chilies
• 1 can (10 ozs.) red chile enchilada sauce
• 1 can (7 ozs.) salsa mexicana (found in Mexican food isle)
• 1 can (7 ozs.) salsa ranchera (found in Mexican food isle)
• 1 Tbsp. dark cocoa powder
• ½ cup roasted corn (can substitute plain frozen corn.
• ½ cup uncooked brown rice
• 1 can (14.5 ozs.) black beans, drained and rinsed
• 1 can (15 ozs.) unsweetened pumpkin
• Toppings
• 2 ea. small jalapeño peppers, sliced
• 1 ea. avocado, cubed
• 2 c. queso cheese, shredded
• 2 c. small tortilla chips
• ⅓ c. fresh cilantro, chopped
• ½ c. Mexican crema or sour cream

Directions

• In a large resealable plastic bag, combine pork roast and mole paste. Seal, then rub the paste over roast on the outside of the bag. Marinate overnight.
• The next day, remove pork roast from bag, and place in a large slow cooker. Add onions, garlic, chicken broth, tomatoes, enchilada sauce, salsas, cocoa powder, corn, brown rice and black beans. Cover and cook on low for 6-8 hours.
• Remove pork from slow cooker and let cool for 15 minutes. Pull with two forks.
• While pork is cooling, skim fat from surface.
• Stir in pumpkin, then gently add pork back to slow cooker.
• Heat for an additional 15 minutes.
• Ladle into shallow soup bowls. Finish with toppings of choice.