Fire And Ice Chili

WHAT YOU WILL NEED:

1 can (20 oz.) Dole pineapple chunks
2 cans (14.5 oz. each) diced tomatoes, undrained
1 can (6 oz.) tomato paste
1 can (4 oz.) diced green chiles
1 large yellow onions, chopped (about 1-1/2 cups)
1 green bell pepper, seeded, chopped
2 cloves garlic, finely chopped
3 tablespoons chili powder
4 teaspoons ground cumin
2 tablespoon finely chopped jalapeno chiles (optional)
1 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot red pepper flakes
1 tablespoon olive oil
3 pounds lean boneless pork butt, cut into 1-inch cubes
Sliced green onions, shredded Cheddar cheese
and sour cream (optional)

HERE'S HOW:

1. 
   
   Drain pineapple chunks, reserve juice.
2. 
   
   Combine reserved juice, tomatoes in a medium bowl with tomato paste, green chiles, onion, bell pepper, garlic, chili powder, cumin, jalapeno chiles, salt, cayenne pepper and pepper flakes.
3. 
   
   Heat oil in Dutch oven or large saucepan. Brown meat on all sides in batches. (Don't overcrowd pot. Add just enough meat to cover bottom.)
4. 
   
   Spoon browned pork into bottom of crockpot; pour tomato mixture over pork. Cover; cook on Low 6 to 8 hours or High 3 to 4 hours or until pork is tender.
5. 
   
   Add pineapple chunks during last 30 minutes of cooking. Serve with green onions, cheese and sour cream, if desired.

Nutrition Goal: Rich in Potassium; rich in Vitamin A & C.