Merigian Studios

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Pork and Pumpkin Chili

Adapted from

10-12 or more servings


3 lbs pork roast

2 onions, diced

2 14.5 oz cans fire roasted diced tomatoes

7 oz can diced green chilies

2 chipotle peppers in adobo sauce, chopped (you can find these in the International aisle of your supermarket, usually next to the cans of diced green chilies)

1 heaping tablespoon adobo sauce

4 cloves garlic, minced

¼ cup cilantro

2 cups free-range chicken stock

salt and pepper

¼ cup chili powder

2 tablespoons cumin

1 tablespoon smoked paprika

2 teaspoons cinnamon

2 cups roasted pumpkin or squash or you can use 1 can of pumpkin

1 bunch kale or mustard greens, roughly chopped

Optional Toppings: avocado, additional cilantro, a sprinkling of chipotle chili powder, 


Place your pork in the crockpot and season with salt and pepper. Add the onions, fire roasted tomatoes, chipotle peppers, adobo sauce, green chilies, garlic and spices. Add your chicken stock and then toss in your cilantro. Cover and cook on low for 8-10 hours or high for 4-5 hours. An hour before it’s done, take out the pork and shred it with 2 forks. Put the pork back into the crockpot. Now pour your roasted pumpkin/squash in the crockpot and give it a good stir. Add the kale or mustard greens and give it a final stir. Cook for an hour.

Serve with avocado, extra cilantro, a sprinkle of chipotle chili powder. Enjoy!

*The spiciness  – it’s not too spicy, but it does give a smoky and slightly spicy heat. If you like a spicier chili, add in another chipotle pepper or add in some additional chipotle chili powder.

HOW TO MAKE PUMPKIN/SQUASH BOWLS: Place your pumpkins and/or squash in a baking pan with a raised edge. Fill the pan with about a ½ inch of water. Bake in a 375 degree oven for about 30 minutes or until done. Let cool. Cut tops off of pumpkin/squash and remove seeds and stringy flesh. Use as a bowl.

Posted by Katie Reed at 5:12 PM
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