Pumpkin And Pork Chili

By Sunset
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1 tablespoon olive oil

12 ounces pork tenderloin, rinsed, fat trimmed, and cut into 1/2-inch cubes

1 onion (about 8 oz.), peeled and chopped

3 cloves garlic, peeled and minced

2 cans (12 oz. each) tomatillos, drained

1 1/2 to 3 tablespoons canned diced jalapeƱo chilies

4 cups cubed (1/2 in.) pumpkin, such as Sugar Pie or Baby Bear (see notes for pumpkin bouillabaisse)

2 cans (15 oz. each) small white beans, drained and rinsed

1 teaspoon ground cumin

1/2 teaspoon ground dried chipotle chilies or chili powder

1/4 teaspoon salt

1/3 cup chopped fresh cilantro

2 tablespoons lime juice

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