Preparation / Directions:
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.
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