1 20−ounce can pineapple chunks in syrup
2 pounds lean boneless pork roast cut into 1−inch cubes
2 tablespoons olive oil
1 medium yellow onion chopped (1/2 cup)
1 clove garlic minced
1 28−ounce can tomatoes cut up
1 6−ounce can tomato paste
1 4−ounce can diced green chili peppers drained
1 green pepper chopped 3/4 cup)
1 medium yellow onion chopped (1/2 cup)
2 cloves garlic minced
1/4 cup chili powder
4 teaspoons ground cumin
1 to 3 tablespoons seeded and finely chopped jalapeno pepper
1/2 teaspoon salt
Chili toppers: sliced onions, sour cream, shredded cheddar cheese

1. Drain pineapple, reserving syrup.

2. In a Dutch oven, cook pork, half at a time, in hot olive oil till brown.
Return all the meat to the pot. Add the first chopped onion and 1 clove
garlic. Cook over medium heat till onion is tender, stirring occasionally.

3. Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green
chili peppers, the green pepper, 1 onion, 2 cloves garlic, chili powder,
cumin, jalapeno pepper and salt.

4. Bring to boiling. Reduce heat. Cover and simmer the chili for 1 1/2
hours, stirring occasionally. Add the pineapple chunks. Cover and simmer for
30 minutes more.

5. Let diners add their own toppers. Makes 8 to 10 servings.
Note: To increase the spiciness of the chili, add 2 more tablespoons of the
jalapeno pepper.