| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Big kevin l, New | 1 | servings |
INGREDIENTS
| Equipment: Dutch oven | ||
| 2 | lb | Chicken; chopped into cubes |
| 1 | lb | Lean chopped pork |
| 1 | lg | Pumpkin |
| 1 | sm | Sugar pumpkin |
| 6 | Cloves minced garlic | |
| 2 | 29 oz cans tomatoes | |
| 1 | c | Chopped parsley |
| 1 | c | Chopped green chillis; (canned |
| Green chilli could be used) | ||
| 2 | ts | Ground cumin |
| 2 | ts | Oregano |
| 1 | ts | Chilli powder |
| 1/4 | c | Lemon juice |
| 1/4 | c | Lime juice |
| 3/4 | c | Beef broth |
| Salt and pepper to taste | ||
| 1 | ds | Hot sauce |
| 1 | bn | Green onions |
| 3 | tb | Oil |
INSTRUCTIONS
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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