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Pumpkin Chili Verde Recipe

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This recipe for Pumpkin Chili Verde is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 Fresh or 26 oz Tomatillos
4 whole or 7 oz Poblano Chiles
1 Serrano Chile
2 1/2 lb fresh Pumpkin or Winter Squash
2 T Oil
4 cloves Garlic, diced
2 Onions, diced
1 tsp Cumin
1 tsp Oregano
1 tsp Kosher Salt
28 oz Tomatoes, drained and diced
2 C Corn or Hominy
1 1/2 C Kidney Beans
Directions:
Directions:
If using fresh tomatillos, remove papery husk, toast in dry skillet to slightly char. Roast and peel chiles. Place tomatillos and both types of chiles in a food processor and puree. Peel and remove seeds from pumpkin. Cut into 1 inch cubes. In a 4 quart sauce pan, heat oil and add garlic and onions. Cook for 10 minutes over low heat. Add pumpkin cubes. Stir in pureed chiles and add cumin, oregano and salt. Cook for 20 to 25 minutes until pumpkin is tender. Add tomatoes, corn and kidney beans. Cook for 10 minutes. Garnish with Cilantro and green pumpkin seeds.
Number Of Servings:
Number Of Servings:
8

 

 

 

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