1 (20 oz.) can pineapple chunks in syrup
1 (28 oz.) can whole tomatoes, with juice
1 (6 oz.) can tomato paste
1 (4 oz.) diced green chiles
3 cloves garlic, pressed or minced
2 med.-size yellow onions, chopped
1 green bell pepper, seeded and chopped
1/4 c. chili powder
4 tsp. ground cumin
1 tbsp. diced jalapeno chiles
2 tsp. salt
2 tbsp. olive oil
2 lbs. lean boneless pork butt, cut into 1-inch cubes

CONDIMENTS:

Sm. bowls sliced green onions, shredded
Cheddar cheese and dairy sour cream

Drain pineapple, reserving syrup. Drain and chop tomatoes, reserving juice. In large bowl combine reserved syrup, tomatoes and juice, tomato paste, green chiles, 2 cloves garlic, 1 onion, bell pepper, chili powder, cumin, jalapeno chiles and salt.

Heat olive oil in Dutch oven until very hot. Brown pork on all sides in batches. (Don't overcrowd pot - add just enough pork to cover bottom.) With all browned pork in pot, add remaining garlic and onion. Cook until onion is soft. Add tomato mixture to pork mixture.

Cover and simmer 3 hours, stirring occasionally. Add pineapple for the last 30 minutes or cooking. Serve with condiments.

Serves 8-10.

For more fire, add 2 tablespoons jalapeno chiles.

I'm on the road so much performing, recording or filming, that it's really a treat to share a relaxed meal with my wife Marianne and son Christopher. It's a favorite our ours and believe me - it is meant to warm a Southern boy's heart and soul!