Hearty Pumpkin Chili Verde

1.Prepare the Salsa Verde: Place the husked tomatillos and jalapeños in a pot of boiling water and cook for 5-7 minutes until softened and their color changes to a dull green. Drain and transfer to a blender.

2.Add the diced green chilies, cilantro, and lime juice to the blender. Blend until smooth. Set aside.

3.Sear the Meat: Season the cubed pork or chicken generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the meat in batches, ensuring not to overcrowd the pot. Remove the browned meat and set aside.

4.Sauté Aromatics: Reduce the heat to medium. Add the chopped onion to the pot and sauté for 5-7 minutes until softened. Add the minced garlic, cumin, oregano, and cayenne pepper (if using). Cook for 1 minute until fragrant.

5.Combine and Simmer: Return the meat to the pot. Pour in the chicken broth, pumpkin puree, and the prepared salsa verde. Stir well to combine all ingredients.

6.Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the meat is fork-tender and easily shreds. Stir occasionally to prevent sticking.

7.Finish the Chili: Stir in the rinsed beans and corn kernels. Continue to simmer, uncovered, for another 15-20 minutes to allow the flavors to meld and the chili to thicken slightly.

8.Taste and adjust seasoning, adding more salt, pepper, or lime juice as needed.

9.Serve hot, garnished with sour cream, diced avocado, cheese, and a side of tortilla chips.