Pumpkin Chicken Chili
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
6 cups chicken broth or stock
2 cups raw pumpkin, chopped
4 cups cooked chicken, shredded
1 cup garbanzo beans (chickpeas)
1 Tblsp chipotle peppers, chopped
1/2 cup salsa verde
1/2 tsp garlic powder
1 tsp ground coriander
2 tsp ground cumin
1/4 cup sour cream
Makes 8 servings
Heat the chicken stock in a medium saucepan and add the pumpkin. Simmer for about 10 minutes. Add the shredded chicken, chickpeas, chipotles, salsa verde, garlic powder, coriander and cumin. Simmer another 10 minutes or until the pumpkin is tender. Stir in the sour cream and serve. Garnish with shredded cheese, chopped cilantro, avocado, sour cream, red onions, fresh lime juice and or anything else you can pile on top! It’s that easy!