Spicy Pineapple Pork Chili
1 pound lean boneless pork, trimmed and cut into 1-inch cubes
1 cup dried small white beans, rinsed and drained
1 cup hot water
1 (14 1/2 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 (20 ounce) can pineapple chunks, drained, juice reserved
1 (4 ounce) can diced green chilies
1 medium onion, chopped
1 tablespoon chili powder (or more or less to taste)
1 tablespoon cumin (or less to taste)
1/2 teaspoon garlic powder
In a 3-1/2-quart electric slow cooker, combine the pork, beans, hot water, tomatoes with their liquid, tomato paste, juice from pineapple chunks, chilies,
onion, chili powder, cumin, and garlic powder; mix well. Cover and cook on the LOW heat setting for 8 1/2 to 9 hours until the pork and beans are tender,
stirring once halfway through the cooking time, if possible.
Stir in the pineapple chunks and serve.
Serves 4 to 6. Enjoy. Marilyn.
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