Give your chili a twist
with this Polynesian slow cooker recipe. Serve with honey sweetened
cornbread muffins.
Polynesian
Chili
- 1 1/2 pounds boneless
pork, cut into 1-inch cubes
2 (15 1/2-ounce) cans great northern beans, drained
1 (14.5-ounce) Mexican-style stewed tomatoes, undrained
1 cup chopped onion
2/3 cup chopped green pepper
1 (6-ounce) can tomato paste
2 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1/8 teaspoon black pepper
1 (20-ounce) pineapple chunks, drained
- Place all ingredients
except pineapple in 3 1/2-quart slow cooker. Mix until well-combined.
Cover. Cook on low heat setting 6 to 7 hours or until pork is
tender, stirring once halfway through cooking time, if possible.
- Stir in pineapple just
before serving.
Makes 6 servings.
Recipe provided courtesy of Pork, The Other White
Meat.
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