Pumpkin-Pulled Pork Chili Recipe

Name: Pumpkin-Pulled Pork Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds boneless pork loin; 1 onion, finely chopped; 1 (12 fluid ounce) can dark ale; 1 (8 ounce) can tomato sauce; 2 tablespoons chili powder; 1 tablespoon ground cumin; 6 cups water; 2 pounds pumpkin, cut into chunks; 1 tablespoon chicken-flavored bouillon powder; 1 tablespoon finely chopped pickled jalapeno pepper; 1 tablespoon onion powder; 1 tablespoon garlic powder; 1 cup corn; 3/4 cup cooked Great Northern beans; 2 tablespoons chopped cilantro, or to taste; ground black pepper to taste

Servings: persons

2 pounds boneless pork loin
1 onion, finely chopped
1 (12 fluid ounce) can dark ale
1 (8 ounce) can tomato sauce
2 tablespoons chili powder
1 tablespoon ground cumin
6 cups water
2 pounds pumpkin, cut into chunks
1 tablespoon chicken-flavored bouillon powder
1 tablespoon finely chopped pickled jalapeno pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 cup corn
3/4 cup cooked Great Northern beans
2 tablespoons chopped cilantro, or to taste
ground black pepper to taste

1
Place pork loin and onion in a small pot. Pour dark ale over pork and coat with tomato sauce. Cover with plastic wrap and let marinate in the refrigerator, 8 hours to overnight.
2
Transfer pork mixture to a slow cooker. Cook on Low until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 8 hours.
3
Transfer pork from the slow cooker to a cutting board, reserving cooking liquid. Shred the pork using 1 fork to hold the pork and another to shred the meat.
4
Place chili powder and cumin in a large pot over medium heat; toast until fragrant, 1 to 2 minutes. Add water, pumpkin, chicken bouillon, jalapeno pepper, onion powder, and garlic powder. Bring to a simmer and cook until pumpkin softens, about 20 minutes. Puree with an immersion blender until sauce is smooth.
5
Stir corn, beans, cilantro, and black pepper into the sauce. Add shredded pork and reserved cooking liquid; mix to combine. Cook until flavors are blended and chili reaches desired thickness, about 30 minutes.

702

kcal

Calories

Fat

Carbs

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 16 ingredients. The key ingredients include: 2 pounds boneless pork loin, 1 onion, finely chopped, 1 (12 fluid ounce) can dark ale, 1 (8 ounce) can tomato sauce, and more.

Yes, Pumpkin-Pulled Pork 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.

Pumpkin-Pulled Pork Chili

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