C R O C K P O T P I C K Slow Cooked Spicy Pineapple Pork Chili 1 lb lean boneless pork, trimmed and cut into 1-inch cubes 1 cup dried small white beans, rinsed and drained 1 cup hot water 1 can (14 1/2oz) diced tomatoes 1 can (6oz) tomato paste 1 can (20oz) pineapple chunks, drained, juice reserved 1 can (4oz) diced green chilis 1 medium onion, chopped 1 tbs chili powder (or more or less to taste) 1 tbs cumin (or less to taste) 1/2 tsp garlic powder In a 3 1/2-quart electric slow cooker, combine the pork, beans, hot water, tomatoes with their liquid, tomato paste, juice from pineapple chunks, chilis, onion, chili powder, cumin, and garlic powder; mix well. Cover and cook on the low heat setting 8 1/2 to 9 hours until the pork and beans are tender, stirring once halfway through the cooking time, if possible. Stir in the pineapple chunks and serve. Kath <mzmouser@earthlink.net> ~`* `*' `*' `* `*' `*' *' `*' *' `*' `* `*' *' `*' ~~~