Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 oz Pineapple chunks in syrup
2 lb Lean boneless pork roast
--cut into 1-inch cubes
2 tb Olive oil
1 md Yellow onion -- chopped
1 Garlic clove -- minced
28 oz Tomatoes, canned -- cut up
6 oz Tomato paste
4 oz Green chili peppers -- canned
--drained, diced
1 Green pepper -- chopped
1 md Yellow onion -- chopped
2 Garlic cloves -- minced
1/4 c Chili powder
4 ts Ground cumin
1 tb Jalapeno peppers
--to 3 tablespoons
--seeded and finely chopped
1/2 ts Salt
Sliced green onions
Shredded cheddar cheese
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).
