Pork-and-Pumpkin Chili

Ingredients

• 3 pounds boston butt pork shoulder boneless trimmed cut into 1/2-inch cubes
• 0.3 cup chili powder plus more for sprinkling
• 2  to 3 chipotle peppers in adobo sauce finely chopped
• 4 cloves garlic finely chopped
• 8 servings kosher salt 
• 12 ounce mexican lager 
• 8 servings lime wedges for serving
• 1 bunch mustard greens roughly chopped
• 3 teaspoons oregano dried
• 1  poblano pepper seeded chopped
• 1.8 cups can pumpkin pure canned
• 0.5 cup cup heavy whipping cream sour
• 2 medium tomatoes roughly chopped
• 0.3 cup vegetable oil 
• 2 medium onions diced white

Equipment

• bowl
• frying pan
• ladle
• pot

Directions

1. Combine the pork, beer, 3 cups water and 2 teaspoons salt in a large pot and bring to a simmer over medium heat, skimming the foam off the surface.
2. Add the chipotles and 1 1/2 teaspoons oregano, cover and cook about 30 minutes.
3. Mix 3 tablespoons pumpkin, the sour cream and salt to taste in a bowl; cover and chill.
4. Heat the vegetable oil in a skillet over medium heat.
5. Add the tomatoes, poblano, onions and 2 teaspoons salt; cook until soft, 15 minutes.
6. Add the remaining 1 1/2 teaspoons oregano, the chili powder and garlic; cook 5 minutes.
7. Add the remaining pumpkin and cook 5 minutes.
8. Add the tomato mixture to the pork and simmer until the meat is tender, about 30 minutes.
9. Add the greens and cook 10 more minutes. Season with salt. Ladle the chili into bowls; top with the pumpkin cream and more chili powder.
10. Serve with lime wedges.
11. Photograph by Andrew Mccaul