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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