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Ingredientes
- 20 ounce Pineapple chunks in syrup
- 2 lb Lean boneless pork roast cut into 1-inch cubes
- 2 Tbsp. Extra virgin olive oil
- 1 med Yellow onion, minced
- 1 x Garlic clove, chopped
- 28 ounce Tomatoes, canned, cut up
- 6 ounce Tomato paste
- 4 ounce Green chili peppers, canned liquid removed, diced
- 1 x Green pepper, minced
- 1 med Yellow onion, minced
- 2 x Garlic cloves, chopped
- 1/4 c. Chili pwdr
- 4 tsp Grnd cumin
- 1 Tbsp. Jalapeno peppers to 3 Tbsp. seeded and finely minced
- 1/2 tsp Salt Sliced green onions Shredded cheddar cheese Lowfat sour cream
Direcciones
- Drain the pineapple, reserving the syrup. In a Dutch oven, cook the pork, half at a time, in warm extra virgin olive oil till brown. Return all of the meat to the pot. Add in the first minced onion and 1 garlic clove. Cook over medium heat till the onion is tender, stirring occasionally. Add in the reserved pineapple syrup, undrained tomatoes, tomato paste, green chili peppers, green pepper, onion, 2 garlic cloves, chili pwdr, cumin, jalapenos and salt. Bring to boiling; reduce the heat. Cover and simmer the chili for 1 1/2 hrs, stirring occasionally. Add in the pineapple chunks.
- Cover and simmer for 30 min longer. Let the diners add in their own toppers.
- Makes 8 to 10 servings. Penny Halsey (ATBN65B).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 10 servings | |
| Calories 196 | |
| Calories from Fat 63 | 32% |
| Total Fat 7.09g | 9% |
| Saturated Fat 1.71g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 439mg | 18% |
| Potassium 801mg | 23% |
| Total Carbs 15.52g | 4% |
| Dietary Fiber 3.7g | 12% |
| Sugars 8.58g | 6% |
| Protein 19.54g | 31% |
