Spicy Pineapple Pork Chili
|Lean boneless pork||1 Pound, trimmed of fat and cut into 1-inch cubes|
|Dried small white beans||1 Cup (16 tbs), rinsed, drained, and picked over|
|Hot water||1 Cup (16 tbs)|
|Canned diced tomatoes in puree||14 1⁄2 Ounce (1 Can)|
|Tomato paste||6 Ounce (1 Can)|
|Canned unsweetened pineapple chunks||20 Ounce, drained, juice reserved (1 Can)|
|Canned diced green chiles||4 Ounce (1 Can)|
|Onion||1 Medium, chopped|
|Chili powder||1 Tablespoon|
|Ground cumin||1 Tablespoon|
|Garlic powder||1⁄2 Teaspoon|
1. In a 3 1/2-quart electric slow cooker, combine the pork, beans, hot water, tomatoes with their liquid, tomato paste, juice drained from the pineapple chunks, chiles, onion, chili powder, cumin, and garlic powder. Mix well.
2. Cover and cook on the low heat setting 8 1/2 to 9 hours, until the pork and beans are tender, stirring once halfway through the cooking time, if possible. Stir in the pineapple chunks.