Yield: 10 servings
Measure | Ingredient |
---|---|
20 ounces | Pineapple chunks in syrup |
2 pounds | Lean boneless pork roast cut into 1-inch cubes |
2 tablespoons | Olive oil |
1 medium | Yellow onion; chopped |
1 \N | Garlic clove; minced |
28 ounces | Tomatoes, canned; cut up |
6 ounces | Tomato paste |
4 ounces | Green chili peppers; canned drained, diced |
1 \N | Green pepper; chopped |
1 medium | Yellow onion; chopped |
2 \N | Garlic cloves; minced |
¼ cup | Chili powder |
4 teaspoons | Ground cumin |
1 tablespoon | Jalapeno peppers to 3 tablespoons seeded and finely chopped |
½ teaspoon | Salt |
\N \N | Sliced green onions |
\N \N | Shredded cheddar cheese |
\N \N | Sour cream |
Recipe by: Kenny Rogers, Midwest Living, October 1994 Drain the pineapple, reserving the syrup. In a Dutch oven, cook the pork, half at a time, in hot olive oil until brown. Return all of the meat to the pot. Add the first chopped onion and 1 garlic clove.
Cook over medium heat until the onion is tender, stirring occasionally. Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chili peppers, green pepper, onion, 2 garlic cloves, chili powder, cumin, jalapenos and salt. Bring to boiling; reduce the heat. Cover and simmer the chili for 1½ hours, stirring occasionally. Add the pineapple chunks. Cover and simmer for 30 minutes longer. Let the diners add their own toppers. Makes 8 to 10 servings. Penny Halsey (ATBN65B).