In a large stock pot over medium heat, heat the vegetable oil. Saute the garlic until fragrant, about 1 minute. Add the onion and saute until translucent, 4-5 minutes. Stir in the pumpkin, chiles, cumin, salt, and chicken stock and bring to a simmer. Reduce heat to medium-low, and cook until the pumpkin is almost tender and the liquid has reduced. Fold in the beans and shredded pork, and cook for another 10 minutes, until pumpkin is easily pierced with a fork, and the beans and shredded pork are both warmed through. Stir in the kale and cook 4-5 additional minutes, until completely wilted.