Pork and Pumpkin Mole Chili
Prep time
Cook time
Total time
The complex flavors of Mole sauce are combined with pulled pork, salsa, beans, corn, and pumpkin to create a very unique chili that your family will love.
Recipe type: Soup
Cuisine: Mexican
Serves: 8
  • 3 lbs. pork but roast
  • ½ c. prepared mole paste
  • 1½ c. onion, chopped
  • 3 cloves garlic, minced
  • 5 c. reduced sodium chicken broth
  • 1 can(14.5 ozs.) fire roasted diced tomatoes with green chilies
  • 1 can (10 ozs.) red chile enchilada sauce
  • 1 can (7 ozs.) salsa mexicana (found in Mexican food isle)
  • 1 can (7 ozs.) salsa ranchera (found in Mexican food isle)
  • 1 Tbsp. dark cocoa powder
  • ½ cup roasted corn (can substitute plain frozen corn.
  • ½ cup uncooked brown rice
  • 1 can (14.5 ozs.) black beans, drained and rinsed
  • 1 can (15 ozs.) unsweetened pumpkin
  • Toppings
  • 2 ea. small jalapeƱo peppers, sliced
  • 1 ea. avocado, cubed
  • 2 c. queso cheese, shredded
  • 2 c. small tortilla chips
  • ⅓ c. fresh cilantro, chopped
  • ½ c. Mexican crema or sour cream
  1. In a large resealable plastic bag, combine pork roast and mole paste. Seal, then rub the paste over roast on the outside of the bag. Marinate overnight.
  2. The next day, remove pork roast from bag, and place in a large slow cooker. Add onions, garlic, chicken broth, tomatoes, enchilada sauce, salsas, cocoa powder, corn, brown rice and black beans. Cover and cook on low for 6-8 hours.
  3. Remove pork from slow cooker and let cool for 15 minutes. Pull with two forks.
  4. While pork is cooling, skim fat from surface.
  5. Stir in pumpkin, then gently add pork back to slow cooker.
  6. Heat for an additional 15 minutes.
  7. Ladle into shallow soup bowls. Finish with toppings of choice.
Feel free to substitute 14 ozs. of your favorite salsa for this recipe.
Recipe by Little Rusted Ladle at https://www.littlerustedladle.com/homemade-soup-pork-pumpkin-mole-chili/