Mexican Winter Chili

Chunks of pork with peppers, canned pumpkin and spices. Recipe is from Better Homes and Gardens.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 1  lb  pork stew meat, cubed
• 2  tablespoons olive oil
• 1  large onion, chopped
• 1  medium  fresh  poblano pepper, finely chopped
• 1  large  sweet red pepper, cut into 3/4-inch pieces
• 2  teaspoons  unsweetened cocoa powder
• 1  teaspoon ground cumin
• 1⁄2 teaspoon garlic powder
• 1⁄8 teaspoon ground cinnamon
• 1  dash cayenne pepper
• 1 (14 1/2ounce) can chicken broth
• 1⁄2 cup water
• 1 (15 ounce) can pumpkin
• 1⁄4 cup  whipping cream
•  salt
•  ground black pepper
•  fresh cilantro (optional)

Directions

1. In a Dutch oven cook and stir pork in hot oil over medium-high heat for 5 minutes or until browned. Stir in onion, poblano, and sweet pepper. Cook and stir for 5 minutes or until tender. Stir in cocoa powder, cumin, garlic powder, cinnamon, and cayenne. Add broth and the water. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes or until pork is tender.
2. Stir in pumpkin, cream, and salt and black pepper to taste. Return to boiling; reduce heat. Simmer 5 minutes. If desired, top with fresh cilantro.