Mexican Winter Chili

• 1 lb pork stew meat, cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 medium fresh poblano pepper, finely chopped
• 1 large sweet red pepper, cut into 3/4-inch pieces
• 2 teaspoons unsweetened cocoa powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/8 teaspoon ground cinnamon
• 1 dash cayenne pepper
• 1 (14 1/2 ounce) can chicken broth
• 1/2 cup water
• 1 (15 ounce) can pumpkin
• 1/4 cup whipping cream
• salt
• ground black pepper
• fresh cilantro (optional)

1. In a Dutch oven cook and stir pork in hot oil over medium-high heat for 5 minutes or until browned. Stir in onion, poblano, and sweet pepper. Cook and stir for 5 minutes or until tender. Stir in cocoa powder, cumin, garlic powder, cinnamon, and cayenne. Add broth and the water. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes or until pork is tender.
2. Stir in pumpkin, cream, and salt and black pepper to taste. Return to boiling; reduce heat. Simmer 5 minutes. If desired, top with fresh cilantro.

pork stew meat, olive oil, onion, pepper, sweet red pepper, cocoa, ground cumin, garlic powder, ground cinnamon, cayenne pepper, chicken broth, water, pumpkin, whipping cream, salt, ground black pepper, fresh cilantro

Taken from www.food.com/recipe/mexican-winter-chili-488836 (may not work)