Mexican-Style Pork and Squash Chili

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Ingredients

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  • 3 tablespoons olive oil
  • 1 pound boneless pork sirloin, cut into 1/2-inch chunks
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 medium onion, chopped
  • 2 cloves minced garlic
  • 2 (14.5 ounce) cans diced tomatoes
  • 1 cup butternut squash, cut into 1/3 inch cubes or 1 (10 ounce) package frozen squash
  • 1 (15 ounce) can red kidney beans, drained
  • 1 (15 ounce) can black beans, drained
  • 1 cup frozen corn
  • 1 cup beef broth
  • 1 tablespoon chili powder
  • 1 tablespoon cocoa powder or grated unsweetened chocolate
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon dried oregano
  • Sour cream or plain yogurt to garnish (optional)

Directions

Heat oil in a large pot over medium high heat.
Add pork and season with salt and pepper. Brown well on all sides.
Add onion and cook until tender.
Add garlic and cook until fragrant, (about 2 minutes).
Stir in remaining ingredients and bring to a boil.
Reduce heat, cover and simmer for about 30 minutes or until squash and pork are tender.
Serve with sour cream or yogurt.
Note: Add frozen squash 10 minutes before dish is done for more texture.

Recipe from Central Market Shoreline - Culinary Resource Center
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