Ingredients:

  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       medium       Yellow onion -- chopped
   1       clove        Garlic -- minced
  28       oz           Tomatoes, canned -- cut up
   6       oz           Tomato paste
   4       oz           Green chili peppers -- canned drained, diced
   1       medium       Green pepper -- chopped
   1       medium       Yellow onion -- chopped
   2       cloves       Garlic -- minced
     1/4   c            Chili powder
   4       ts           Ground cumin
   2       tb           Jalapeno peppers -seeded and finely chopped
     1/2   ts           Salt
                        Sliced green onions
                        Shredded cheddar cheese
                        Sour cream

Preparation:

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.