Pumpkin and pork stew - Mexican food recipe

Pumpkin and pork stew – Mexican food recipe

Be sure to try this delicious dish!

material: For 4 people

  • 3 to 6 dried chipotle chiles (7 to 14 g) or canned chipotle chiles with adobo
  • 3 cloves garlic
  • 5 medium tomatillos, about 225 g, peeled and cut in half.
  • 2 ripe round tomatoes or 425g canned tomatoes
  • 1 tablespoon olive oil
  • Cut 225g of boneless pork shoulder (lean) into 1cm cubes.
  • 1 medium white onion, thinly sliced
  • 1 1/2 cups chard (thinly sliced)
  • 1 teaspoon coarse salt
  • Peel, seed and cut 4 cups fresh pumpkin into 1.5 cm cubes.


Make the sauce: If using dried chiles, preheat a large nonstick skillet over medium heat. Add the chiles and toast, turning frequently and pressing down with a flat spatula, until very fragrant, about 30 seconds.

Transfer the chiles to a small bowl and cover with boiling water. Let the chili peppers stand for 30 minutes to return to the water, stirring frequently to make sure they are evenly soaked.

Add the garlic and tomatillos to the skillet. Toast, stirring occasionally, until soft and blackened in spots. For tomatillos it takes 3-4 minutes, and for garlic – about 5 minutes. Transfer garlic, tomatillos, and their juices to the bowl of a food processor or blender jar.

Drain the peppers from the soaking water or canning liquid and discard the liquid. Add the chiles to the tomatillos and make a fine puree. Set aside.

If using fresh tomatoes, place tomatoes on a baking sheet, about 4 inches below the rack in the preheated oven. Grill tomatoes until blackened on one side, about 6 minutes. Flip the tomatoes to sear the other side and cook for an additional 6 minutes. Cool, peel and cut into pieces. Transfer tomatoes and juice to a small bowl. Please lie down on your side.

Heat the oil in a large skillet over medium heat. If using pork, also add onions. Stir until pork is nicely browned, about 10 minutes, scraping up any browned pieces of meat with a wooden spoon.

Add reserved sauce, tomatoes, and 3-4 tablespoons water. Stir to combine. Add chard and season with salt.

Preheat oven to 350 degrees. Place the squash evenly in a glass baking dish. Pour in pork mixture. Cover the pan with foil and bake for 40 to 45 minutes, until the pumpkin is tender.

To continue cooking, uncover the pot and increase the oven temperature to 400 degrees. Continue cooking until the sauce has reduced slightly and the top is crispy, about 15 minutes. Serve immediately.

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