| 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 |
T |
Olive oil |
| 1 |
|
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 |
|
Yellow onion, chopped |
| 2 |
|
Garlic cloves, minced |
| 1/4 |
c |
Chili powder |
| 4 |
t |
Ground cumin |
| 1 |
T |
Jalapeno peppers |
|
|
to 3 tablespoons |
|
|
seeded and finely chopped |
| 1/2 |
t |
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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