Homemade Soup Recipe | Pork and Pumpkin Mole Chili | www.littlerustedladle.com
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Pork and Pumpkin Mole Chili

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.
Prep Time15 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Course: Soup
Cuisine: Mexican
Servings: 8
Author: Little Rusted Ladle

Ingredients

  • 3 lbs. pork but roast
  • 1/2 c. prepared mole paste
  • 1 1/2 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
  • 1/2 cup roasted corn (can substitute plain frozen corn.
  • 1/2 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
  • 1/3 c. fresh cilantro chopped
  • 1/2 c. Mexican crema or sour cream

Instructions

  • 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.
  • 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.
  • Remove pork from slow cooker and let cool for 15 minutes. Pull with two forks.
  • While pork is cooling, skim fat from surface.
  • Stir in pumpkin, then gently add pork back to slow cooker.
  • Heat for an additional 15 minutes.
  • Ladle into shallow soup bowls. Finish with toppings of choice.

Notes

Feel free to substitute 14 ozs. of your favorite salsa for this recipe.