Pork and Pumpkin Chili

There's an infinite number of different chilis in the world. Chilli powder is what they all have in common, but after that, the sky's the limit on what ingredients you can combine. This recipe uses pork tenderloin, along with pumpkin and two different types of peppers - poblano and Jalapeño.

Jump to Recipe (or scroll for photos and riveting information...)

Pork and Pumpkin Chili

  • Prep Time: 20 m
  • Cook Time: 1 h
  • Total Time: 1 h 20 m
  • Servings:


  • 1 tablespoon olive oil
  • 3 pounds pork loin roast cubed
  • 1 onion diced
  • 2 poblano peppers diced
  • 1 Jalapeño pepper minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 28 ounce canned fire roasted diced tomatoes
  • cups beef stock
  • 1 cup pumpkin purée
  • 1 teaspoon salt
  • freshly ground black pepper
  • sour cream
  • roasted pepitas seeds


  1. Heat the oil in a 4-quart cast iron saucepot. Working in batches, add the cubed pork and brown on all sides. Set the browned pork aside. Add the onions and poblano peppers to the saucepot and continue to sauté for a few minutes until the vegetables start to soften. Add the Jalapeño pepper, chili powder, cumin and cinnamon and sauté for an additional minute. Stir in the fire roasted tomatoes and beef stock and bring to a boil. Return the browned pork and any juices back to the saucepot. Lower the heat, cover the saucepot and simmer for 30 minutes, stirring often.
  2. Stir in the pumpkin purée and simmer uncovered for 20 more minutes, until pork is tender.
  3. Season to taste with salt and fresh ground black pepper. Serve the chili in bowls topped with a dollop of sour cream and roasted pepitas seeds sprinkled on top.
Advertisement - Continue Below
Advertisement - Continue Below
Advertisement - Continue Below

Leave a Reply

Your email address will not be published. Required fields are marked *