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Pineapple chili from Costa Rica

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Ingredients for 4 servings:

  • 500 g pork goulash
  • 250 g beans, white, from the can, drained
  • 250 ml water, hot
  • 300 g tomatoes, peeled, diced
  • 150 g tomato paste
  • 450 g pineapple pieces, save the juice from the can
  • Chili pepper(s), pitted and chopped, amount to taste
  • 60 g onion(s), cut into strips
  • 1 tsp caraway powder
  • 1 tsp, heaped garlic, finely chopped
  • Salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

spicy, piquant and quick to prepare

Cut the pork into approximately 1 cm cubes. Combine all ingredients, except the beans and pineapple, in a pot, fill with hot water, and simmer with the lid on for about 40 minutes. Season with salt and pepper, stirring occasionally. Add the beans and pineapple pieces and simmer for another 10 minutes. Season with pineapple juice. The more juice, the milder the dish will be. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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