1 pound lean boneless pork, trimmed and cut into 1-inch cubes
1 cup dried navy beans, rinsed and drained
1 cup hot water
1 can (14-1/2 ounces) diced tomatoes with zesty mild green chilies, undrained
1 can (6 ounces) tomato paste
1 can (20 ounces) pineapple chunks, drained, juice reserved
1 medium Maui sweet onion, chopped
1 jalapeno, diced and seeded
1 Tablespoon Mexican chili powder (more or less to taste)
1 Tablespoon roasted ground cumin (prefer McCormick)
Salt and pepper to taste |
In a slow cooker, combine the pork, navy beans, hot water, tomatoes with zesty green chilies with their liquid, tomato paste, juice from pineapple chunks, sweet onion, jalapeno, chili powder, cumin, and salt and pepper to taste; mix well. Cover and cook on the low heat setting for 8 hours until the pork and beans are tender, stirring once halfway through the cooking time, if possible.
Stir in the pineapple chunks and serve.
Serves: 4, prep time: 20 minutes, slow cooker cooking time: 8 hours |