Pressure Cooker Pumpkin & Pork Chili Recipe

This hearty stew features pumpkin, pork, chiles, and beans. It's among my all-time favorite recipes for soup season.

Ingredients

• 2 tbsp. olive oil (or other vegetable oil)
• 1 large yellow onion, diced (or about 1 ½ cup chopped onion)
• 3 large cloves garlic, minced (or about 1 tbsp. minced garlic)
• 1 bunch of dark greens, chopped (I like a dark kale, but collard and mustard greens are great, too)
• 3 to 4 lb. pork shoulder (boneless or bone-in as you prefer)
• 1 qt. broth (I like chicken, but a good vegetable broth is nice too)
• 2 dried bay leaves, torn in half
• ¼ cup taco meat seasoning
• ¼ cup chili powder
• ¼ cup sweet paprika
• 2 tsp. coarse salt
• ½ tsp. ground black pepper
• 3 cups pumpkin puree (or 2 15 oz. cans pumpkin puree)
• ½ lb. dried cannellini (or similar) beans, cooked (or 2 15 oz. cans cannelini beans)
• 2 medium tomatoes, peeled and seeded and finely chopped with strained juices included (or a 15 oz. can of petite diced tomatoes)
• 2 mild Hatch (or similar) peppers, diced (or 2 4 oz. cans Hatch diced green chiles)

Instructions

1. Preheat your pressure cooker to medium heat for sautéeing
2. Add olive oil and onions to the pressure cooker; sauté onion until just translucent, about 4 minutes
3. Add garlic and sauté until fragrant, about 2 minutes
4. Add chopped greens and sauté until they just start to wilt, about 4 minutes
5. Remove the onions, garlic, and greens to a large bowl (reserving for later), leaving as much oil in the pressure cooker as possible
6. Increase pressure cooker sauté heat to medum high (or high on an electric pressure cooker)
7. Sear pork shoulder on all sides for about 3 minutes per side
8. Remove pork shoulder to cutting board and dice into roughly 2" cubes
9. Add broth and bay leaves to the pressure cooker, scraping up any bits
10. Toss pork shoulder cubes in taco meat seasoning then add pork and all remaining seasoning to the broth in the pressure cooker (include the bone, if using a bone-in shoulder)
11. Seal pressure cooker and cook on high pressure for 35 minutes
12. Once cooking is done and pressure is released (quick release is fine), remove the pork to a large bowl (reserving for later)
13. Stir chili powder, paprika, salt, and pepper into the broth
14. Add pumpkin puree and stir into the broth until smooth
15. Stir beans, tomatoes, peppers, and the reserved onions, garlic, and greens into the broth
16. Seal pressure cooker and cook on high pressure for 10 minutes
17. While the pressure cooker cooks, shred the reserved pork
18. Once cooking is done and pressure is released (quick release is fine), add reserved, shredded pork to the pot
19. Serve

Ideas & Tips

• I like a garnish of cilantro and a lime wedge, and a drizzle of crema over the top
• Substituting a portion of the broth with a good beer isn't a terrible idea