1 large red sweet pepper, cut into 3/4-inch pieces
2 tsp. unsweetened cocoa powder
1 tsp. ground cumin
1/2 tsp. garlic powder
1/8 tsp. ground cinnamon
Dash cayenne pepper
1 14-oz. can chicken broth
1 15-oz. can pumpkin
1/4 cup whipping cream
Fesh cilantro (optional)
directions
1. In a Dutch oven cook and stir pork in hot oil over medium-high heat 5 minutes or until browned. Stir in onion, poblano, and sweet pepper. Cook and stir 5 minutes or until tender. Stir in cocoa powder, cumin, garlic powder, cinnamon, and cayenne. Add broth and 1/2 cup water. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes or until pork is tender.
2. Stir in pumpkin, cream, and salt and black pepper to taste. Return to boiling; reduce heat. Simmer 5 minutes. Top with fresh cilantro. Makes 4 (1-1/4 cup) servings.
nutrition facts
Calories362,
Total Fat (g)20,
Saturated Fat (g)7,
Monounsaturated Fat (g)10,
Polyunsaturated Fat (g)2,
Cholesterol (mg)91,
Sodium (mg)626,
Carbohydrate (g)19,
Total Sugar (g)7,
Fiber (g)5,
Protein (g)27,
Vitamin C (DV%)2.24,
Calcium (DV%)8,
Iron (DV%)21,
Percent Daily Values are based on a 2,000 calorie diet