🫙 From the Spice Rack
Fire and Ice Chili
20 oz Pineapple chunks in syrup 2 lb Lean boneless pork roast --cut into 1-inch cubes 2 tb Olive oil 1 md Yellow onion -- chopped 1 Garlic clove -- minced 28 oz Tomatoes, canned --...
maineasy
Ingredients8 items
Ingredients
- 20ozpineapple chunks in syrup
- 2lblean boneless pork roast
- 1medium yellow onion -- chopped
- 1garlic clove -- minced
- 28oztomatoes, canned -- cut up
- 6oztomato paste
- 4ozgreen chili peppers -- canned
- 2garlic cloves -- minced
Directions
- 1
20 oz Pineapple chunks in syrup 2 lb Lean boneless pork roast --cut into 1-inch cubes 2 tb Olive oil 1 md Yellow onion -- chopped 1 Garlic c
- 2
In a Dutch oven, cook the pork, half at a time, in hot olive oil until brown
- 3
Return all of the meat to the pot
- 4
Add the first chopped onion and 1 garlic clove
- 5
Cook over medium heat until the onion is tender, stirring occasionally
- 6
Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chili peppers, green pepper, onion, 2 garlic cloves, chili powder,
- 7
Bring to boiling
- 8
reduce the heat