| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Dutch | Chili | 10 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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). From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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