In a Dutch oven cook and stir pork in hot oil over medium-high heat for 5 minutes or until browned. Stir in onion, poblano, and sweet pepper. Cook and stir for 5 minutes or until tender. Stir in cocoa powder, cumin, garlic powder, cinnamon, and cayenne. Add broth and the water. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes or until pork is tender.
Stir in pumpkin, cream, and salt and black pepper to taste. Return to boiling; reduce heat. Simmer 5 minutes. If desired, top with fresh cilantro.
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|Serving Size: 1 Serving (228g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 183 (60%)|
|Amt Per Serving||% DV|
|Total Fat 20.4g||27 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 2g|
|Cholesterol 81.1mg||25 %|
|Sodium 69.3mg||2 %|
|Potassium 545.5mg||14 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 5.1g|
|Protein 22.6g||32 %|
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Calories per serving: 305
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