Pumpkin-Pulled Pork Chili

Boneless pork loin is slow-cooked with dark ale and tomato sauce then shredded into a hearty pulled pork chili thickened with pumpkin puree.

• Preparation Time: 30 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 30 mins
• Calories: 204 Calories

Ingredients

• 1 (8 ounce) can tomato sauce
• ground black pepper to taste
• 6 cups water
• 1 tablespoon garlic powder
• 2 tablespoons chili powder
• 1 onion, finely chopped
• 1 tablespoon ground cumin
• 1 tablespoon onion powder
• 1 cup corn
• 1 tablespoon chicken-flavored bouillon powder
• 1 tablespoon finely chopped pickled jalapeno pepper
• 2 tablespoons chopped cilantro, or to taste
• 2 pounds boneless pork loin
• 1 (12 fluid ounce) can dark ale
• 2 pounds pumpkin, cut into chunks
• ¾ cup cooked Great Northern beans

Recipe Instructions

Step 1

Place pork loin and onion in a small pot. Pour dark ale over pork and coat with tomato sauce. Cover with plastic wrap and let marinate in the refrigerator, 8 hours to overnight.

Step 2

Transfer pork mixture to a slow cooker. Cook on Low until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 8 hours.

Step 3

Transfer pork from the slow cooker to a cutting board, reserving cooking liquid. Shred the pork using 1 fork to hold the pork and another to shred the meat.

Step 4

Place chili powder and cumin in a large pot over medium heat; toast until fragrant, 1 to 2 minutes. Add water, pumpkin, chicken bouillon, jalapeno pepper, onion powder, and garlic powder. Bring to a simmer and cook until pumpkin softens, about 20 minutes. Puree with an immersion blender until sauce is smooth.

Step 5

Stir corn, beans, cilantro, and black pepper into the sauce. Add shredded pork and reserved cooking liquid; mix to combine. Cook until flavors are blended and chili reaches desired thickness, about 30 minutes.