Pork and Pumpkin Empanadas With Black Beans and Queso Anejo

Name: Pork and Pumpkin Empanadas With Black Beans and Queso Anejo
Ingredients: 8 ounces tomatillos; 12 ounces roma tomatoes; 4 garlic (cloves); 4-5 chipotles in adobo; 2 tablespoons olive oil; 1 pound pork butt (diced, ¼”); 1 onion (medium, diced); ½ cup chicken broth (or water); 1 pound pumpkin or butternut squash (diced, ¼”); 2 cups black beans (cooked, drained); 3 ounces queso anejo (finely crumbled); salt (to taste); sugar (to taste); 9 cups all-purpose flour; 18 ounces butter (1½ sticks, cold); 7 1/2 ounces water (cold); 3 eggs; 3/4 teaspoon salt