| 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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