Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

20 oz Pineapple chunks in syrup 1 md Yellow onion; chopped
2 lb Lean boneless pork roast 2 Garlic cloves; minced
--cut into 1-inch cubes 1/4 c Chili powder
2 tb Olive oil 4 ts Ground cumin
1 md Yellow onion; chopped 1 tb Jalapeno peppers
1 Garlic clove; minced --to 3 tablespoons
28 oz Tomatoes, canned; cut up --seeded and finely chopped
6 oz Tomato paste 1/2 ts Salt
4 oz Green chili peppers; canned Sliced green onions
--drained, diced Shredded cheddar cheese
1 Green pepper; chopped 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 1 1/2 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).

Browse by categories