You will need
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1
tablespoon ground cumin
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1
tablespoon chili powder
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1-1/2
teaspoons salt
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3
lbs. boneless, skinless lean pork shoulder, cut into 1-inch pieces
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1
tablespoon vegetable oil
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1
can (20 oz.) DOLE® Pineapple Tidbits, drained, juice reserved
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2-3
tablespoons hot sauce
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3
tablespoons cocoa powder
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1
tablespoon packed brown sugar
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1
can (28 oz.) crushed tomatoes, undrained
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1
can (15 oz.) kidney beans, drained
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2
garlic cloves, finely chopped
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1-1/2
cups onion, diced
Method
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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.
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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.
00:00 -
5
Serve chili with green onions, sour cream and shredded cheese, if desired.
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