- 1 can (20 oz.) Dole pineapple chunks
- 2 cans (14.5 oz. each) diced tomatoes, undrained
- 1 can (6 oz.) tomato paste
- 1 can (4 oz.) diced green chiles
- 1 large yellow onions, chopped (about 1-1/2 cups)
- 1 green bell pepper, seeded, chopped
- 2 cloves garlic, finely chopped
- 3 tablespoons chili powder
- 4 teaspoons ground cumin
- 2 tablespoon finely chopped jalapeno chiles (optional)
- 1 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon hot red pepper flakes
- 1 tablespoon olive oil
- 3 pounds lean boneless pork butt, cut into 1-inch cubes
- Sliced green onions, shredded Cheddar cheese
- and sour cream (optional)
- Drain pineapple chunks, reserve juice.
- Combine reserved juice, tomatoes in a medium bowl with tomato paste, green chiles, onion, bell pepper, garlic, chili powder, cumin, jalapeno chiles, salt, cayenne pepper and pepper flakes.
- Heat oil in Dutch oven or large saucepan. Brown meat on all sides in batches. (Don't overcrowd pot. Add just enough meat to cover bottom.)
- Spoon browned pork into bottom of crockpot; pour tomato mixture over pork. Cover; cook on Low 6 to 8 hours or High 3 to 4 hours or until pork is tender.
- Add pineapple chunks during last 30 minutes of cooking. Serve with green onions, cheese and sour cream, if desired.
Source: Eat Right Live Healthy
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