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Tropical Pork and Pineapple Chili
Recipes
Tropical Pork and Pineapple Chili
6 servings
1 hour 20 minutes total (Active 20 minutes)

Ingredients

  • 3 lb boneless pork shoulder
  • 2 teaspoons kosher salt
  • ¼ teaspoon pepper
  • 2 tablespoons olive oil
  • 1 cup prediced red onions
  • 1 teaspoon minced garlic
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 2 cups fresh peeled pineapple
  • 2 (16-oz) cans pinto beans in medium chili sauce
  • 1 ½ cups reduced-sodium chicken broth (or stock)
  • 2 tablespoons brown sugar
  • 2 ripe Hass avocados
  • ½ cup fresh cilantro, finely chopped

Steps

    1. Cut pork into bite-size pieces, removing excess fat; season with salt and pepper (wash hands). Preheat large stockpot on medium high 2–3 minutes. Add oil and pork to pot (in batches if needed); cook 3–4 minutes on each side or until browned.
    2. Add onions, garlic, chili powder, and cumin; cook 2 minutes. Cut pineapple into ½-inch chunks. Stir in pineapple, beans, broth, and sugar; reduce heat to low. Cover and simmer 1 hour, stirring occasionally, and until pork is 145°F and tender.
    3. Peel, pit, and cut avocado into bite-size pieces; chop cilantro. Serve chili topped with avocado and cilantro.

Amount per ⅙ recipe serving: Calories 710, Total Fat 39g, Sat Fat 10g, Trans Fat 0g, Chol 135mg, Sodium 1320mg, Total Carb 43g, Fiber 6g, Sugars 14g, Protein 48g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 30%