From Taste of Home’s Halloween Food & Fun, 2003
2 lbs. beef stew meat, cut into 1″ cubes
3 tbsp vegetable oil, divided
1 c. water
3 large potatoes, peeled & cut into 1″ cubes
4 medium carrots, sliced
1 large green pepper, cut into ½” pieces
4 garlic cloves, minced
1 medium onion, chopped
2 tsp salt
½ tsp pepper
2 tbsp instant beef bouillon granules
14½ oz. diced tomatoes
1 pumpkin (10-12 lbs)
In a Dutch oven, brown meat in 2 tbsp oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt & pepper. Cover & simmer for 2 hours. Stir in bouillon & tomatoes. Wash pumpkin; cut a 6-8″ circle around top stem. Remove top & set aside; discard seeds & loose fibers from inside.
Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin & replace the top. Brush outside of pumpkin with remaining oil.
Bake at 325°F for 2 hours or just until the pumpkin is tender (do not over bake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.
Also called Tinga Poblana de Pollo y Papas
Submitted by Americo
2 lbs. chicken thighs (with skin & bone)
6 c. water
1 large white onion, quartered
2 tsp salt
2 garlic cloves, unpeeled
14 oz. whole tomatoes in juice (1 can)
4 tsp Chipotle chilies in adobo (chopped, canned)
1 tsp dried oregano (preferably Mexican)
1 tbsp vegetable oil
1 ½ oz. dried Spanish chorizo, finely chopped (1 link)
1 lb. boiling potatoes
2 oz. queso fresco, crumbled (½ c.)
Bring chicken, water, 2 onion quarters, & 1 tsp salt to a boil, covered, in a 4-5 qt. pot over moderately high heat. Boil 10 minutes, then remove from heat & let stand, covered, until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate, reserving broth with onion. When cool enough to handle, coarsely shred chicken, discarding skin & bones.
While chicken is cooking, heat a dry well-seasoned small cast iron skillet over moderate heat until hot, then brown garlic & remaining 2 onion quarters on all sides, turning with tongs, about 5 minutes. Peel garlic & transfer with onion to a blender. Add tomatoes with juice, chilies, & oregano, then puree until smooth.
Cook chorizo (spicy cured pork sausage) in oil in a 12″ heavy skillet over moderately high heat, stirring, until fat is rendered, about 2 minutes. Carefully add puree (it will splatter & steam) & cook, stirring frequently, until thick, about 10 minutes.
Peel potatoes & cut into ¾” pieces, then add to reserved broth with remaining salt. Simmer, covered, stirring occasionally, until potatoes are almost tender, about 10 minutes. Add potatoes & onions to chorizo mixture along with 2 cups broth. Stir in chicken & simmer 10 minutes. Serve sprinkled with cheese. Garnish with avocado slices & warm corn tortillas, if desired.
Chef’s Note: Ricotta salata or farmer cheese can be substituted for queso fresco. The remainder of the chicken broth not used can be saved for later use.