Chili with pork and pumpkin

Ingredients:

• 1.5 kg pork shoulder, cut into 1.5 cm cubes
• 1 can (430 g) pumpkin puree (about 1 and 3/4 cups)
• 2-3 finely chopped chipotle peppers (smoked jalapeños) in adobo sauce
• 1 poblano pepper, chopped (seeds removed)
• 1 bottle (340 ml) of dark beer
• Coarse salt
• 3 tsp dried oregano
• 1/2 cup sour cream
• 1/4 cup vegetable oil
• 2 medium-sized tomatoes, coarsely chopped
• 2 medium white onions, diced
• 1/4 cup chili powder (chili pepper seasoning), plus a little more for sprinkling
• 4 finely chopped garlic cloves
• 1 bunch mustard greens (remove stems and coarsely chop leaves)
• Lime wedges, for serving

Preparation:

1. In a large saucepan, combine the pork, beer, 3 cups of water, and 2 teaspoons of salt. Bring to a boil over medium heat, skimming off any foam. Add the chipotle pepper and 1.5 teaspoons of oregano, cover, and simmer for about 30 minutes.
   
   In a bowl, combine 3 tablespoons of pumpkin, sour cream and salt to taste, cover and refrigerate.
   
   Heat vegetable oil in a skillet over medium heat. Add tomatoes, poblano pepper, onion, and 2 teaspoons salt. Simmer until softened, 15 minutes. Add the remaining 1.5 teaspoons oregano, chili powder, and garlic and cook for 5 minutes. Add the remaining squash and cook for 5 minutes.
2. Add the tomato mixture to the pork and simmer until tender, about 30 minutes. Add the herbs and cook for another 10 minutes. Season with salt.
   
   Divide the chili into deep bowls, top with pumpkin-sour cream sauce, and sprinkle with additional chili powder. Serve with lime wedges.