Green chilli verdi
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Equipment: Dutch oven | ||
| 2 | pounds | Chicken; chopped into cubes |
| 1 | pounds | Lean chopped pork |
| 1 | large | Pumpkin |
| 1 | small | Sugar pumpkin |
| 6 | Cloves minced garlic | |
| 2 | 29 oz cans tomatoes | |
| 1 | cup | Chopped parsley |
| 1 | cup | Chopped green chillis; (canned |
| 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 |
| Salt and pepper to taste | ||
| 1 | dash | Hot sauce |
| 1 | bunch | Green onions |
| 3 | tablespoons | Oil |
Directions
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.