Green chilli verdi

Yield: 1 servings

Measure Ingredient
\N \N Equipment: Dutch oven
2 pounds Chicken; chopped into cubes
1 pounds Lean chopped pork
1 large Pumpkin
1 small Sugar pumpkin
6 \N Cloves minced garlic
2 \N 29 oz cans tomatoes
1 cup Chopped parsley
1 cup Chopped green chillis; (canned
\N \N Green chilli could be used)
2 teaspoons Ground cumin
2 teaspoons Oregano
1 teaspoon Chilli powder
¼ cup Lemon juice
¼ cup Lime juice
¾ cup Beef broth
\N \N Salt and pepper to taste
1 dash Hot sauce
1 bunch Green onions
3 tablespoons Oil

1 For the Pumpkin: Cut the top from the large pumpkin, about a third of the way down.

2 Scoop out the seeds and stringy fibres, put the pumpkin on a sturdy ovenproof platter and warm slowly at 250c. Quarter the small pumpkin and remove the seeds and stringy fibre.

3 Peel off the outer rind with a sharp knife and cut the pumpkin meat into 1" cubes. In a Dutch oven, heat the oil and brown the chicken and pork. Add the garlic and cook for five minutes. Add the tomatoes and their juice, and break open with a spoon.

4 Add the remaining ingredients, except the pumpkin, and cook in the covered Dutch oven on a low heat for at least an hour, stirring occasionally. You may need to add more stock.

5 Remove cover, add the pumpkin and simmer for 15 minutes. Season and add the hot sauce. Place in the pumpkin shell and bake for 15 minutes. Add a garnish of green onions. Serve straight from the shell with sour cream.

Converted by MC_Buster.

Recipe by: Big Kevin Little Kevin Converted by MM_Buster v2.0l.

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