Mexican Winter Chili - cooking recipe

Ingredients

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)

Preparation

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.
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.