Pineapple – Chilli
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 gr. Tin / n pineapple, cut into pieces
- 750 g pork (pork shoulder)
- 1 teaspoon garlic salt
- 1 teaspoon salt
- 0.25 teaspoon ¼ black pepper, freshly ground
- 1 onion (s), chopped
- 1 tablespoon chili powder
- 225 g tomato sauce
- 120 ml beef broth
- 1 green pepper (s), cut into strips
- oil
Print Recipe
Pin Recipe Instructions
- Drain the pineapple pieces and collect the juice. Cut the pork shoulder into cubes (about 2 cm) and fry in hot oil in a large pan. Season with salt, pepper and garlic. Add the onion and sauté for a minute. Season with chili powder. Pour in the tomato sauce, the pineapple juice and stock, stir thoroughly. Cover and simmer over low heat for about an hour. Stirring occasionally.
- Then add the pineapple pieces and paprika and simmer for another ten minutes.
- Tastes great with rice, but also simply with a baguette and a crunchy salad
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