2 pounds ground pork
1 can of fire roasted diced tomatoes
1 yellow bell peppers, diced
1 (20 ounce) can pineapple tidbits, drained
1 (15.5 ounce) can black beans, drained
1 (11 ounce) can whole kernel corn, drained
1 (6 ounce) can tomato paste
3/4 cup chopped green onions
1 cup chopped baby corn
1 jalapeno (less spicy) or 3 serrano (very spicy) peppers, seeds removed and diced
1 1/4 cups hard apple cider
4 cloves garlic, minced
1 1/2 teaspoons salt
1 tablespoon paprika
1 teaspoon ground black pepper
1 tablespoon molasses
1/4 teaspoon ground chile pepper
1/4 teaspoon dried sage
3/4 teaspoon curry powder
1/4 teaspoon cinnamon sugar
1 tablespoon honey
1 tablespoon white vinegar
Scallions, shredded cheddar and sour cream as desired for garnish.
1. Brown the pork in a skillet with a little salt and pepper. Drain and add to a 6 quart slow cooker.
2. Add tomatoes through vinegar to the slow cooker, stirring to combine.
3. Set cooker on low for 7 hours. Serve hot with scallions, shredded cheddar and / or sour cream.