Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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).

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