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Ingredients

• 1 20-oz. can Dole pineapple chunks
• 1 28-oz. can whole tomatoes
• 1 6-oz. can tomato paste
• 1 4-oz. can diced green chilies
• 3 cloves garlic, finely chopped
• 2 med. yellow onions, chopped
• 1 green bell pepper, seeded, chopped
• 1/4 C. chili powder
• 4 tsp. ground cumin
• 1 Tbs. finely chopped jalapeno chilies*
• 2 tsp. salt
• 2 Tbs. olive oil
• 2 lb. lean boneless pork butt, cut into 1/2-inch cubes
• sliced green onions, shredded Cheddar cheese and sour cream (optional)

Description

To Me This Is A Very Elegant Dish, First Given To Me From Dole, Many Years Ago In Atlanta. I Like As Many Veggies As Meat, So I Only Use One And A Half Pounds Of Tenderloin And I Cut My Green Pepper And Second Onion In Large Chunks To Match The Meat I Cut

Recipe4Living