|veal - cubed for stew: 1 lb|
|olive oil: 1 Tbl|
|green hot chili peppers: 1 whole pepper|
|red sweet peppers: 1 whole pepper|
|unsweetened cocoa powder (sifted): 2 tsp|
|ground cumin: 1 tsp|
|garlic powder: 1/2 tsp|
|ground cinnamon: 1/8 tsp|
|chicken broth: 14 oz|
|canned pumpkin: 15 oz|
|light whipping cream (fluid): 1/4 cup|
1. In a Dutch oven cook and stir pork in hot oil over medium-high heat 5 minutes or until browned. Stir in onion, poblano, and sweet pepper. Cook and stir 5 minutes or until tender. Stir in cocoa powder, cumin, garlic powder, cinnamon, and cayenne. Add broth and 1/2 cup water. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes or until pork is tender.
2. Stir in pumpkin, cream, and salt and black pepper to taste. Return to boiling; reduce heat. Simmer 5 minutes. Top with fresh cilantro. Makes 4 (1-1/4 cup) servings.