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Pumpkin Pork Chili

By Chef Rich Smice, Performance Foodservice – Thoms Proestler

This fresh take on chili incorporates pumpkin to embrace the flavors of fall.

Pumpkin Pork Chili


  • 5 lbs. Allegiance Pork Loin Chops (cubed)
  • 2 cans Tecate Beer
  • 2 pinches salt
  • 2 cans Adobo sauce (with chili peppers)
  • 1 Tbsp. Burst oregano
  • 30 oz pumpkin, solid pack (canned)
  • 1/2 cup Nature's Best Dairy sour cream
  • 1/4 cup Piancone olive oil, extra virgin
  • 6 each tomato(es), Roma (diced)
  • 2 each Contigo pepper, jalapeño
  • 2 each Peak Fresh Produce onion(s)
  • 1/2 cup chili powder
  • 8 each garlic clove(s) (chopped)
  • 10 each Peak Fresh Produce brussels sprouts (quartered)
  • 3 cups water


Place pork, water, beer, salt, chipotles & oregano in a pot and cook for 30 minutes on medium heat. In a sauce pan, heat oil, onions, peppers, tomatoes, garlic chili powder & pumpkin. Mix sour cream and ¼ cup of pumpkin, then put in fridge. Mix the 2 mixtures that are heated, simmer for 15 minutes. Place in bowl and top with sour cream mixture.