Pumpkin Chili Pot

Ingredients for 4 servings:

• 2 onions
• 2 cloves garlic
• 1 kg tomatoes
• 1 chili pepper(s) (or 2)
• 1 kg pork neck (boneless)
• 3 tbsp oil
• Salt
• 1 bay leaf
• 1 liter meat broth
• 600 g pumpkin flesh, cleaned and weighed
• 700 g potatoes
• 3 tbsp parsley, fresh

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Finely dice the onions, garlic, peeled tomatoes, and chilies. Dice the meat. Heat the oil in a pan and brown the meat on all sides, seasoning with salt. Add the onions, garlic, chilies, bay leaf, and tomatoes to the meat. Pour in the stock, bring to a boil, and simmer over low heat for 30 minutes. In the meantime, cut the pumpkin into wedges, clean, and peel it. Cut the pumpkin flesh into small cubes, as well as the peeled potatoes. Add both to the pan with the meat and the remaining vegetables and cook for another 15-20 minutes. Add a little more water, if desired. Sprinkle with parsley and serve.