Recipe copied from: Primally Inspired
Crockpot Paleo Pork and Pumpkin Chili
10-12 or more servings
3 lbs pork roast
2 onions, diced
2 14.5 oz cans fire roasted diced tomatoes
7 oz can diced green chilies
2 chipotle peppers in adobo sauce, chopped (you can find these in the International aisle of your supermarket, usually next to the cans of diced green chilies)***
1 heaping tablespoon adobo sauce***
4 cloves garlic, minced
¼ cup cilantro (I omitted this)
2 cups chicken stock or bone broth
salt and pepper
¼ cup chili powder
2 tablespoons cumin
1 tablespoon smoked paprika
2 teaspoons cinnamon
2 teaspoons cocoa powder
2 cups roasted pumpkin or squash or you can use 1 can of pumpkin
1 bunch kale or mustard greens, roughly chopped
Optional Toppings: avocado, additional cilantro, a sprinkling of chipotle chili powder, sour cream and cheese, if you eat dairy
Place your pork in the crockpot and season with salt and pepper. Add the onions, fire roasted tomatoes, chipotle peppers, adobo sauce, green chilies, garlic and spices. Add your chicken stock and then toss in your cilantro. Cover and cook on low for 8-10 hours or high for 4-5 hours. An hour before it’s done, take out the pork and shred it with 2 forks. Put the pork back into the crockpot. Now pour your roasted pumpkin/squash in the crockpot and give it a good stir. Add the kale or mustard greens and give it a final stir. Cook for an hour.
Serve with avocado, extra cilantro, a sprinkle of chipotle chili powder and sour cream and cheese, if you wish. Enjoy!
*The spiciness of this recipe is perfect to me – it’s not too spicy, but it does give a smoky and slightly spicy heat. If you like a spicier chili, add in another chipotle pepper or add in some additional chipotle chili powder.
***I could not find chipotle peppers in adobo sauce that didn't have added high fructose corn syrup. SO I found some adobo powder in the same section. I used a couple teaspoons of that instead!