Give your chili a twist with this Polynesian slow cooker recipe. Serve with honey sweetened cornbread muffins.
1 1/2 pounds boneless pork, cut into 1-inch cubes
2 (15.5-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 National Pork Board.