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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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1 20 ounce can pineapple chunks in syrup
2 pounds lean boneless pork roast, cut into 1-inch cubes
2 tablespoons olive oil
1 medium yellow onion, chopped (½ cup)
1 clove garlic, minced
1 28 ounce can tomatoes, cut up
1 6 ounce can tomato paste
1 4 ounce can diced green chili peppers, drained
1 green pepper, chopped (¾ cup)
1 medium yellow onion, chopped (½ cup)
2 cloves garlic, minced
¼ cup chili powder
4 teaspoons ground cumin
1 to 3 tablespoons seeded and finely chopped jalapeño pepper
½ teaspoon salt
Chili toppers: sliced onions, sour cream, shredded cheddar cheese
Drain pineapple, reserving syrup. In a Dutch oven, cook pork, half at a time, in hot olive oil till brown. Return all the meat to the pot. Add the first chopped onion and 1 clove garlic. Cook over medium heat till onion is tender, stirring occasionally. Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chili peppers, the green pepper, 1 onion, 2 cloves garlic, chili powder, cumin, jalapeño pepper and salt. Bring to boiling. Reduce heat. Cover and simmer the chili for 1 ½ hours, stirring occasionally. Add the pineapple chunks. Cover and simmer for 30 minutes more. Let diners add their own toppers. Makes 8 to 10 servings.
Note:
To increase the spiciness of the chili, add 2 more tablespoons of the jalapeño pepper.