Pork Pumpkin Chili

I love cozy winter meals - this pork chili has to be one of my most recent favorites. I made this for the first time in December and was hooked. It also makes for a great lunch taken to work.

I adapted the recipe from one found on the Food Network, which was first introduced to me via a good friend's chili cook off. :) I've tried a few different adaptations and this one seems to work the best. Pumpkin is one of those ingredients I become obsessed with, so I felt this was only fitting to add to the ever expanding pumpkin ingredient list.

Pork Pumpkin Chili

2 1/2 lbs boneless pork loin or shoulder (trimmed and cut into 1/2 in. cubes)
1 (12oz) bottle Mexican dark lager
Salt
1 tsp chipotle powder (I couldn't find the peppers in adobe sauce like the orignal recipe)
1-2 jalapenos, de-seeded and chopped
1 poblano pepper, chopped
3 tsp dried oregano, Mexican if you have it
1 (15 oz) can pure pumpkin (not spiced pie filling), or 2 cups pureed winter squash
1/2 c sour cream
1/4 c vegetable oil
1 can fire roasted diced tomatoes
1 can great northern beans
2 medium white onions, diced
1/4 c additional chili powder (optional - I went by taste and didn't add the whole amount)
4 cloves garlic, finely chopped
1 bunch mustard greens (or chard), roughly chopped

Directions
Combine the pork, beer, 3 cups water and 2 tsp salt in a large pot and bring to a simmer over medium heat. Skim foam off the surface. Add the peppers and 1 1/2 tsp oregano, cover and cook about 30 minutes.

Mix 3 T pumpkin, the sour cream, and salt to taste in a bowl, cover and chill.

Heat the oil in a skillet over medium heat. Add the tomatoes, beans, poblano, onions, and 2salt, cook until soft (~15 minutes). Add the remaining 1 1/2 tsp oregano, chili powder and garlic; cook 5 minutes. Add the remaining pumpkin and cook another 5 minutes.

Add the tomato mixture to the pork and simmer until the meat is tender, about 30 minutes. Add the greens and cook another 10 minutes. Season to taste. Ladle into bowls and top with pumpkin cream.