Also known as The Gambler’s Fire and Ice Chili
1 can (20 oz) 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
2 garlic cloves, pressed or minced, divided
2 medium size yellow onions, chopped, divided
1 green bell pepper, seeded and chopped
1/4 cup chili powder
4 teaspoons ground cumin
1 tablespoon diced jalapeno chilies
2 teaspoons salt
2 tablespoons olive oil
2 pounds lean boneless pork butt, cut into 1″ cubes
sliced green onions
Shredded light cheddar cheese
Light sour cream
Drain pineapple, reserving syrup. Drain and chop tomatoes, reserving juice.
In a large bowl, combine reserved pineapple syrup, tomatoes and juice, tomato paste, green chilies, 2 garlic cloves, half of the chopped onions, bell pepper, chili powder, cumin, jalapeno chilies, and salt.
Heat olive oil in a Dutch oven until very hot. Brown pork on all sides in batches. Don’t crowd the pot. Add just enough pork to cover bottom). with all browned pork in the pot, add remaining garlic and onions. Cook until onions are soft. Add tomato mixture to pork mixture. Cover and simmer for 3 hours, stirring occasionally.
Add pineapple for the last 30 minutes of cooking. For more fire, add 2 tablespoons jalapeno chilies.
Serve with onions, cheese, and sour cream.
Makes 8 to 10 servings.
Lodge Color Enameled Cast Iron Dutch Oven, Island Spice Red, 6-Quart