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Prep Time

Prep Time

4 hrs

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Total Time

4 hrs

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Calories per serving


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Ingredients (17)
  • 1 can (20 oz) DOLE® Pineapple Chunks
  • 2 cans (14.5 oz) diced tomatoes, undrained
  • 1 can (6 oz) tomato paste
  • 1 can (4 oz) diced green chiles
  • 1 large (1-1/2 cups) DOLE Onion, chopped
  • 1 green bell pepper, seeded, chopped
  • 2 garlic clove(s), finely chopped
  • 3 tbsp chili powder
  • 4 tsp ground cumin
  • 2 tbsp finely chopped jalapeno chiles (optional)
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp hot red pepper flakes
  • 1 tbsp olive oil
  • 3 lbs lean boneless pork butt, cut into 1-inch cubes
  • green onion, sliced
  • shredded Cheddar cheese and sour cream (optional)
  1. Drain pineapple chunks, reserve juice.
  2. 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.
  3. 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.)
  4. 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.
  5. Add pineapple chunks during last 30 minutes of cooking. Serve with green onions, cheese and sour cream, if desired.