One of my greatest joys is cooking during the fall and winter with produce set aside from our farm and others.
It’s a way to remember & reconnect with the land, the farmers, the ranchers & so many others that have made our small mountain community come alive with health and abundance.
As we get ready for our last Red Feather Lakes Virtual Farmers Market of the 2021 Season I wanted a meal that was comforting and grounding. This chili was perfect.
With no pumpkins in my own pantry I whipped this up with a butternut squash from my mother-in-laws 2020 garden!
Yes, that’s right, 2020 and it’s now the fall of 2021!
The flesh was a bit thinner than if I had used it right away but it was still perfectly good.
Winter squash, along with so many of our fall veggies like carrots, radishes, turnips, beets, onions, garlic, shallots, potatoes and many others are incredible keepers.
If you like things a little less spicy adjust the chipotle peppers, chili powder and poblano peppers and season to taste at the end. This recipe is highly versatile and makes a nice big pot.
TIP - If you’re a small family of one or two, like we are, consider chopping up some greens (we used turnip) and putting them in your bowl. Ladel the hot chili over the top and mix to combine. That way the leftovers won’t have wilted greens in them.
The greens used could be kale, mustard greens, turnip greens, chard or spinach. You could skip the pork and make it vegetarian by adding beans and a grain.
Chipotle Pork & Pumpkin Chili
3 lb boneless pork shoulder, trimmed & cut in 1/2" cubes
1 12-ounce can lager
2 C. water or chicken broth
4 tsp. garlic salt, divided
4 chipotle peppers in adobo sauce, finely chopped
4 tsp dried oregano, mexican preferred
2 1/4 C pumpkin puree** (either fresh or canned)
2 TB vegetable oil
1 14.5-ounce can diced tomato
1 poblano pepper, seeded & chopped
2 medium white or yellow onions, diced
2.5TBSP chili powder
1 bunch greens, lg. chop  (turnip, chard, kale, or spinach)
GCF Garlic Salt or SnowFire Garlic Seasoning to taste
shredded cheddar, green onion, cilantro & sour cream (optional for garnish)
Instructions
Combine the pork, beer, water or broth and 2 tsp salt in a large pot and bring to a simmer over medium heat, skimming the foam off the surface. Add the chipotles and 2 tsp oregano, stir, cover and cook about 30 minutes.
Heat the vegetable oil in a skillet over medium heat. Add the tomatoes, poblanos, onions & 2 tsp garlic salt; cook until soft, about 15 min. Add the remaining 2 tsp oregano, chili powder and garlic; sauté 5 minutes. Add the pumpkin puree and cook 5 min.
Add the tomato mixture to the pork and simmer until the meat is tender, about 40 min. Add the greens and cook 10 minutes. Season with garlic salt or if more heat is needed, SnowFire Garlic Seasoning.
Ladle into bowls and top with sour cream, cheddar, cilantro, green onion, etc.
**Here is an excellent method for roasting a pumpkin & creating pumpkin puree.
Heavily modified from original recipe for Pork & Pumpkin Chili from Food Network