Tropical Spiced Pork Chili
Tropical Spiced Pork Chili
Equipment
Ingrediënten
- 1 can 28 oz Dole pineapple chunks in syrup
- 1 can 28 oz whole tomatoes with juice
- 1 can 6 oz tomato paste
- 1 can 4 oz diced green chilies
- 3 cloves garlic pressed or minced
- 2 medium yellow onions chopped
- 1 green bell pepper seeded and chopped
- ¼ cup chili powder
- 4 teaspoons ground cumin
- 1 tablespoon dried jalapeno chilies
- 2 teaspoons salt
- 2 tablespoons olive oil
- 2 pounds lean boneless pork butt cut into 1-inch cubes
- Condiments: small bowls of sliced green onions cheddar cheese, and sour cream
Instructies
- Drain pineapple, reserving syrup.
- Drain and chop tomatoes, reserving juice.
- In a large bowl, combine the reserved pineapple syrup, chopped tomatoes and juice, tomato paste, diced green chilies, 2 cloves minced garlic, chopped onion, bell pepper, chili powder, ground cumin, dried jalapeno chilies, and salt.
- Heat olive oil in a Dutch oven until very hot.
- Brown the pork cubes on all sides in batches.
- Avoid overcrowding the pot; add just enough pork to cover the bottom.
- Once all pork is browned, add the remaining minced garlic and chopped onion.
- Cook until the onion is soft.
- Add the tomato mixture to the pork mixture in the Dutch oven.
- Cover and simmer for 3 hours, stirring occasionally.
- Add the pineapple chunks for the last 30 minutes of cooking.
- Serve the tropical spiced pork chili hot with condiments such as sliced green onions, cheddar cheese, and sour cream.
- Enjoy the unique blend of tropical sweetness and spiciness in this flavorful chili!
Notes / Tips / Wine Advice:
For extra heat, add 2 tablespoons of diced jalapeno chilies. Adjust the level of spiciness according to your preference.
Wine Advice:
Pair this unique chili with a crisp Riesling or a fruity Pinot Noir to balance the tropical sweetness and spiciness.Nutritional Information
Calories: 320 kcal | Carbohydrates: 25 g | Protein: 28 g | Fat: 12 g | Fiber: 6 g | Sugar: 15 g
