Crockpot Paleo Pork And Pumpkin Chili Recipe

Name: Crockpot Paleo Pork And Pumpkin Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs pork roast; 2 onions, diced; 2 14.5 oz cans fire roasted diced tomatoes; 7 oz can diced green chilies; 2 chipotle peppers in adobo sauce, chopped (you can find these in the International aisle of your supermarket, usually next to the cans of diced green chilies); 1 heaping T adobo sauce; 4 cloves garlic, minced; 1/4 cup cilantro; 2 cups free-range chicken stock; salt and pepper; 1/4 cup chili powder; 2 T cumin; 1 T smoked paprika; 2 tsp cinnamon; 2 tsp cocoa powder; 2 cups roasted pumpkin or squash or you can use 1 can of pumpkin; 1 bunch kale or mustard greens, roughly chopped; Optional Toppings: avocado, additional cilantro, a sprinkling of chipotle chili powder, sour cream and cheese, if you eat dairy

Servings: persons

3 lbs pork roast
2 onions, diced
2 14.5 oz cans fire roasted diced tomatoes
7 oz can diced green chilies
2 chipotle peppers in adobo sauce, chopped (you can find these in the International aisle of your supermarket, usually next to the cans of diced green chilies)
1 heaping T adobo sauce
4 cloves garlic, minced
1/4 cup cilantro
2 cups free-range chicken stock
salt and pepper
1/4 cup chili powder
2 T cumin
1 T smoked paprika
2 tsp cinnamon
2 tsp cocoa powder
2 cups roasted pumpkin or squash or you can use 1 can of pumpkin
1 bunch kale or mustard greens, roughly chopped
Optional Toppings: avocado, additional cilantro, a sprinkling of chipotle chili powder, sour cream and cheese, if you eat dairy

1
Place your pork in the crockpot and season with salt and pepper. Add the onions, fire roasted tomatoes, chipotle peppers, adobo sauce, green chilies, garlic and spices. Add your chicken stock and then toss in your cilantro. Cover and cook on low for 8-10 hours or high for 4-5 hours. An hour before it's done, take out the pork and shred it with 2 forks. Put the pork back into the crockpot. Now pour your roasted pumpkin/squash in the crockpot and give it a good stir. Add the kale or mustard greens and give it a final stir. Cook for an hour.
2
Serve with avocado, extra cilantro, a sprinkle of chipotle chili powder and sour cream and cheese, if you wish. Enjoy!
3
*The spiciness of this recipe is perfect to me - it's not too spicy, but it does give a smoky and slightly spicy heat. If you like a spicier chili, add in another chipotle pepper or add in some additional chipotle chili powder.
4
HOW TO MAKE PUMPKIN/SQUASH BOWLS: Place your pumpkins and/or squash in a baking pan with a raised edge. Fill the pan with about a 1/2 inch of water. Bake in a 375 degree oven for about 30 minutes or until done. Let cool. Cut tops off of pumpkin/squash and remove seeds and stringy flesh. Use as a bowl.

1360

kcal

Calories

Fat

Carbs

145

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 lbs pork roast, 2 onions, diced, 2 14.5 oz cans fire roasted diced tomatoes, 7 oz can diced green chilies, and more.

Yes, Crockpot Paleo Pork And Pumpkin Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crockpot Paleo Pork And Pumpkin Chili

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