Crockpot Chipotle Pulled Pork and Pumpkin Chili with Roasted Pumpkin Seeds
Try this Crockpot Chipotle Pulled Pork and Pumpkin Chili with Roasted Pumpkin Seeds recipe.
Try this Crockpot Chipotle Pulled Pork and Pumpkin Chili with Roasted Pumpkin Seeds recipe.
- 1 teaspoon garlic powder
- 2 tablespoons butter
- 1 teaspoon cinnamon
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/4 cup chili powder
- 2 tablespoons brown sugar
- 4 tablespoon honey
- 2 tablespoons smoked paprika
- 2 teaspoons chipotle chili powder
- 2 teaspoons cider vinegar
- 2 teaspoons worcestershire
- 1 cup pumpkin seeds
- 2 leaves bay
- salt (to taste)
- [beer bread | https://www.halfbakedharvest.com/5-
- 1 (2-3 pound) pork shoulder roast or butt
- 1 (12 ounce) beer i used pumpkin beer
- 1 ounce can fired roasted crushed tomatoes (28)
- 2 ounce cans tomato paste (6)
- 4 cups fresh pumpkin (diced (or 1 can pumpkin puree)*)
- 1 can black beans (rinsed + drained (optional))
- shredded sharp cheddar cheese (sour cream or gree for topping)
- Carbohydrate 139.144443836227 g
- Cholesterol 61.006250026162 mg
- Fat 87.4873063189943 g
- Fiber 20.1586879161963 g
- Protein 37.2659975349737 g
- Saturated Fat 26.689176642271 g
- Serving Size 1 1 Serving (403g)
- Sodium 2854.34988911943 mg
- Sugar 118.985755920031 g
- Trans Fat 5.00740575418226 g
- Calories 1375 calories
Step-by-step
- Add the pork to the bowl of a crockpot.
- Drizzle the honey over the pork and then sprinkle with chili powder, chipotle chili powder, cinnamon, garlic powder, onion powder, cayenne and season with 1/2 teaspoon salt.
- Add the bay leaves and then pour in the beer, cider vinegar, Worcestershire, fire roasted tomatoes and tomato paste.
- Add the cubed pumpkin and stir to combine.
- Cover the crockpot and cook on low for 7-8 hours or on high for 4-6 hours (I recommend going low and slow).
- Just before you are ready to shred the pork, make the pumpkin seeds. Preheat the oven to 350 degrees.
- In a heavy-bottomed medium skillet, add the butter and melt over medium heat until just browned. Butter will melt, foam, and froth, and then begin to brown along the bottom. Whisk the browned bits off of the bottom of the pan.
- Remove from the heat and stir in the pumpkin seeds, brown sugar, cinnamon and salt. Toss well and then spread the mixture out onto a parchment lined baking sheet.
- Roast for 20-30 minutes, stirring every 10 minutes to make sure nothing is burning.
- Remove from the oven. Taste and season with salt if desired.
- Remove the pork from the crockpot and let cool slightly.
- Lightly shred the pork with two forks or your hands and return the meat to the crockpot.
- Add the black beans. Toss well, cover and warm through.
- If the chili base is too thin for you liking, add a cup or so of chicken broth until your desired consistency is reached.
- To serve, ladle the chili into bowls. Top with a dollop of Greek yogurt and shredded cheddar cheese. Sprinkle the pumpkin seeds over the chili. EAT!!
Crockpot Chipotle Pulled Pork and Pumpkin Chili with Roasted Pumpkin Seeds: A Busy Woman's Culinary Adventure
Life as a working mom is a whirlwind. Between early morning school runs, demanding deadlines at the office, and the constant juggling act of household chores, finding time for anything beyond the bare minimum often feels impossible. But even amidst the chaos, I've discovered that cooking can be a sanctuary, a way to unwind and reconnect with myself. And this Crockpot Chipotle Pulled Pork and Pumpkin Chili is my go-to comfort food, a testament to the fact that delicious, hearty meals don't have to be time-consuming.
The beauty of this recipe lies in its simplicity and efficiency. The crockpot does all the heavy lifting, allowing me to focus on other tasks while the chili simmers away. I usually start it in the morning before heading to work, and by the time I'm back, the house is filled with the intoxicating aroma of smoky chipotle and sweet pumpkin. The slow cooking process tenderizes the pork to perfection, transforming it into succulent, easily shredded meat that melts in your mouth.
The combination of flavors is truly divine. The smoky heat of the chipotle peppers dances beautifully with the subtle sweetness of the pumpkin and the rich depth of the beer. The roasted pumpkin seeds add a delightful crunch and a nutty flavor that elevates the dish to another level. It's the perfect balance of savory and sweet, spicy and comforting – everything I crave after a long day.
Beyond the Recipe: A Culinary Journey
This chili is more than just a meal; it's a reflection of my journey as a woman navigating the complexities of modern life. It's a symbol of my commitment to creating delicious, healthy food for my family, even amidst the constant demands on my time. It’s about finding joy in the small moments, like the quiet satisfaction of savoring a perfectly spiced bite while watching my kids enjoy their dinner. It’s about the simple pleasure of creating something nourishing and delicious from scratch, even when time feels like a precious commodity.
Cooking, for me, is an act of self-care. It's a way to de-stress, to connect with my creativity, and to nurture the people I love. This chili is a perfect example of that – a dish that nourishes not only my body but also my soul. The whole process, from the initial chopping to the final serving, is a meditative experience, a welcome respite from the relentless pace of my life. The aroma alone is enough to calm my nerves and remind me that even amidst the chaos, there's still time for simple pleasures, like a delicious, home-cooked meal.
More Than Just a Meal: A Celebration of Flavors and Life
The vibrant colors of the chili, the rich textures, and the explosion of flavors in every bite – it’s a sensory experience that I cherish. It's a reminder that even the simplest ingredients can be transformed into something extraordinary with a little love and attention. It's a testament to the power of good food to bring people together, to create memories, and to nourish our bodies and souls. This chili isn't just a dish; it's a celebration of life, of family, and of the simple joys that make life worthwhile.
So, the next time you're feeling overwhelmed by the demands of your day, take a moment to breathe, put on some music, and let the comforting aroma of this chili fill your kitchen. It's a small act of self-care that can make a big difference in how you feel, both inside and out. The crockpot does the work, freeing you up to enjoy the simple pleasures of life – and a truly delicious meal.
Serving Suggestions:
Serve this chili with a side of cornbread for a hearty and satisfying meal. A dollop of sour cream or Greek yogurt adds a cool contrast to the warmth of the chili, and the crispy roasted pumpkin seeds provide a delightful textural element. It's a versatile dish that can be easily adapted to your taste preferences, making it a perfect weeknight dinner or a crowd-pleasing party dish.
Making Memories:
This recipe isn't just about the food; it's about the memories you create while making it. I often involve my children in the process, letting them help with tasks like stirring the pumpkin seeds or washing the vegetables. It's a fun and engaging way to spend time together, and it teaches them the value of preparing healthy, homemade meals. The shared experience of cooking and eating together fosters a sense of connection and creates lasting memories that we'll cherish for years to come.
