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Ingredientes
- Equipment: Dutch oven
- 2 lb Chicken, minced into cubes
- 1 lb Lean minced pork
- 1 lrg Pumpkin
- 1 sm Sugar pumpkin
- 6 x Cloves chopped garlic
- 2 x 29 ounce cans tomatoes
- 1 c. Minced parsley
- 1 c. Minced green chillis, (canned Green chilli could be used)
- 2 tsp Grnd cumin
- 2 tsp Oregano
- 1 tsp Chilli pwdr
- 1/4 c. Lemon juice
- 1/4 c. Lime juice
- 3/4 c. Beef broth Salt and pepper to taste
- 1 dsh Warm sauce
- 1 bn Green onions
- 3 Tbsp. Oil
Direcciones
- 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 hot 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 in the garlic and cook for five min. Add in the tomatoes and their juice, and break open with a spoon.
- 4 Add in 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 in more stock.
- 5 Remove cover, add in the pumpkin and simmer for 15 min. Season and add in the warm sauce. Place in the pumpkin shell and bake for 15 min. Add in a garnish of green onions. Serve straight from the shell with lowfat sour cream.
