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Prep Time

Prep Time

15 min

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Total Time

4 hr

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Calories per serving

430

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Servings

10

Ingredients (13)
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1-1/2 teaspoons salt
  • 3 lbs. boneless, skinless lean pork shoulder, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1 can (20 oz.) DOLE® Pineapple Tidbits, drained, juice reserved
  • 2 to 3 tablespoons hot sauce
  • 3 tablespoons cocoa powder
  • 1 tablespoon packed brown sugar
  • 1 can (28 oz.) crushed tomatoes, undrained
  • 1 can (15 oz.) kidney beans, drained
  • 2 garlic cloves, finely chopped
  • 1 -1/2 cups onion, diced
Directions
  1. Stir together cumin, chili powder and salt in a large bowl.  Add pork to spices and toss to coat.
  2. Heat oil in large skillet.   Add pork, in batches,  brown meat on all sides; set aside.
  3. Stir together reserved pineapple juice, hot sauce, cocoa powder, sugar, tomatoes, beans, garlic and onion in slow cooker.  Stir in browned pork, cover.
  4. 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.
  5. Serve chili with green onions, sour cream and shredded cheese, if desired.