Thanks to chipotle pepper in adobo sauce, this hearty meal turns out “with a smoke.” Preparing chili from tender pork shoulder, pumpkin mashed potatoes and fresh herbs, and served with refreshing pumpkin and sour cream соусом. 
Photo of the dish: Эндрю МакколTime: 1 hour. 40 min Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 kg diced 1.5 cm. pork pulp (shoulder blade)
- 1 can (430 gr.) Pumpkin puree (approximately 1 and 3/4 tablespoons)
- 2-3 finely chopped chipotle peppers (smoked jalapeno peppers) in adobo sauce
- 1 chopped pepper blanched (remove seeds)
- 1 bottle (340 ml.) Of dark beer
- Coarse salt
- 3 tsp dried oregano
- 1/2 tbsp. sour cream
- 1/4 Art. vegetable oil
- 2 medium sized coarsely chopped tomatoes
- 2 medium-sized diced white onions
- 1/4 Art. chili powder (seasoning with chili pepper), plus a little more for sprinkling
- 4 chopped garlic cloves
- 1 bunch of mustard greens (remove the stems and chop coarsely leaves)
- Lime wedges for serving
Recipes with similar ingredients: chipotle pepper in adobo sauce, pork, pumpkin puree, dark beer, sour cream, oregano, tomatoes, onions onions, garlic, chili seasoning, lime, mustard leaves, ancho pepper
Recipe preparation:
- In a large saucepan, mix pork, beer, 3 tbsp. water and 2 tsp salt and bring to a boil over medium heat, removing the foam. Add chipotle pepper and 1.5 tsp. oregano, cover and simmer about 30 min. In a bowl, mix 3 tbsp. l pumpkins, sour cream and salt to taste, cover and refrigerate. In a pan over medium heat, preheat vegetable oil. Add tomatoes, pepper blanched, onion and 2 tsp. salt. Stew until soft, 15 minutes. Add the remaining 1.5 tsp. oregano, chili powder and garlic, cook for 5 minutes. Add the remaining pumpkin and cook for 5 minutes.
- Add the tomato mixture to the pork and simmer until the meat becomes tender, about 30 minutes Add greens and cook another 10 minutes. Salt. Place the chilli in deep plates, lay on top pumpkin and cream sauce and sprinkle with additional chili powder. Serve with lime wedges.
