Mole-Style Pork-and-Squash Chili

Yield: Makes 6 servings

3/4 pound boneless pork-sirloin chops or pork-shoulder steaks, cut 1/2 inch thick
1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons olive oil or cooking oil
two 14 1/2 -ounce cans stewed tomatoes
8 ounces butternut squash, peeled and cut into 1/2 -inch cubes (about 1 1/2 cups)
15-ounce can red kidney beans, rinsed and drained
15-ounce can black beans, rinsed and drained
1 cup loose-pack frozen whole-kernel corn
1 cup water
1 tablespoon chili powder
1 tablespoon grated unsweetened chocolate
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon dried oregano, crushed

Cut pork into 1/2 -inch cubes. In a Dutch oven cook and stir the pork, onion and garlic in hot oil until meat is browned. Stir in undrained tomatoes, squash, kidney beans, black beans, corn, water, chili powder, chocolate, cumin, cinnamon and oregano.

Bring to boil; reduce heat. Cover and simmer about 30 minutes or until squash and pork are tender, stirring occasionally. To serve, ladle chili into bowls.

To make ahead: Prepare Mole-Style Pork-and-Squash Chili as directed. Cool chili. Transfer to an airtight container. Cover and chill in refrigerator up to 2 days. To serve: Transfer chili to a Dutch oven. Cover and cook over medium heat until heated through.