Pork & Pumpkin Stew

Fall Greetings Everyone!

This has to be by far my favorite time of the year; these next few months October, November and December are fully centered around family, friends and cooking.  Almost all of my holiday memories revolve around food and who we enjoy it with, and looking forward into the holidays this year I am already tagging the recipe I would like to make for each event we have planned.  I have said it before and I’ll say it again, NOTHING gives me greater joy than to fill the people I love bellies with delicious and healthy food!

These cool fall evenings have been perfect for the pear, chicken and cheddar turnovers, hot spinach salad, Grandma Monroe’s lasagna and of course lots of chilis and stews-and yes this is only this past weeks menu here at the Leatherman’s, my hubby eats well But this recipe was one I had to play with a little to get it be exactly what I wanted.  Something that with a nice dark beer and a fall salad made the most perfect meal for a cool and windy evening-and it cooked all by itself in my new cadillac of all crock pots….the all clad crock pot! WAHOO!!!!

So please take this simple yet delicious recipe and make it for your family, it’s gluten free with the use of a gluten free sorghum beer (which is sold at most grocery store now) and can easily be made dairy free by using soy sour cream and soy veg shreds for the cheese.  If you’re up here in Grand Rapids like myself..make it and try not to blow away with these crazy winds!!

Blessings & Bon Appetit!

Pork & Pumpkin Chili

Serves 4

1 1/2 # (or one loin of a two pack) pork tenderloin, trimmed and chopped into small chunks

1/2 of a twelve ounce bottle Mexican Lager (or sorghum beer)

kosher salt to taste

2 T. chipotle in adobo sauce, more or less to your tastes

1 1/2 tsp. dried oregano

7 oz canned pumpkin

1 medium tomato chopped

1/2 poblano pepper, chopped

1/2 of a medium sweet onion, chopped

1/8 c. chili powder

4 cloves of garlic, chopped

*Place all ingredients in crock pot and stir ti combine.  Cook on low 8 hours.

*One hour before dinner…..stir in a can of black beans, undrained and 1/3 cup brown minute rice.  Continue cooking on low.

Stir and serve topped with shredded cheddar cheese and a large dollop of pumpkin sour cream.

Pumpkin Sour Cream:

1/2 c. sour cream

7 oz. canned pumpkin

dash salt

*Combine well

*adapted slightly from Food Network Magazine

buy local. cook fresh. eat pure

-Amanda

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