Pork, Sweet Potato & Pineapple Stew

Pork, Sweet Potato & Pineapple Stew

Sweet potatoes, raisins and pineapple balances the spicy flavors of this Southwestern pork stew. Make it a meal: Serve with brown rice and Mexican Coleslaw.

From EatingWell: January/February 1999, The EatingWell Diabetes Cookbook (2005)
Yield: 6 servings, 1 1/4 cups each
Active Time: 30
Total Time: 50

Ingredients

  1. 12 ounces pork tenderloin, trimmed
  2. 4 cups water
  3. 2 small onions, 1 halved, 1 sliced
  4. 4 cloves garlic, 2 whole, 2 minced
  5. 3 black peppercorns
  6. 1/2 teaspoon salt, divided
  7. 1 teaspoon extra-virgin olive oil
  8. 2 28-ounce cans whole tomatoes, drained and chopped
  9. 1 medium sweet potato, peeled and cut into 1/2-inch chunks
  10. 1 1/2 tablespoons raisins
  11. 1 tablespoon sugar
  12. 1/2 teaspoon adobo sauce, or chile-garlic sauce
  13. 1/2 teaspoon ground cinnamon
  14. 1/4 teaspoon dried oregano
  15. Pinch of ground cloves
  16. 1 cup diced fresh pineapple
  17. 8 green olives, pitted and coarsely chopped
  18. 1/4 cup chopped fresh cilantro

Preparation

  1. Combine pork, water, halved onion, whole garlic, peppercorns and 1/4 teaspoon salt in a large saucepan. Bring to a simmer; cook, partially covered, over low heat until the pork is no longer pink, 30 to 40 minutes.
  2. Meanwhile, heat oil in a Dutch oven over medium heat. Add sliced onion and cook, stirring frequently, until softened, 4 to 5 minutes. Add remaining 1/4 teaspoon salt, minced garlic, tomatoes, sweet potato, raisins, sugar, adobo sauce (or chile-garlic sauce), cinnamon, oregano and cloves. Bring to a simmer; cover and cook, stirring occasionally, until the sweet potato is just tender, about 15 minutes.
  3. Transfer the pork to a cutting board and cut into 1/2-inch pieces. Strain the cooking liquid through a fine sieve, reserving 3/4 cup. (Refrigerate or freeze extra broth for another use.)
  4. Add the pork, reserved cooking liquid, pineapple and olives to the vegetable mixture. Cook, stirring occasionally, for 15 minutes. Stir in cilantro.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition

Nutrition Per Serving: 152 calories; 4 g fat (1 g sat, 3 g mono); 37 mg cholesterol; 16 g carbohydrates; 13 g protein; 2 g fiber; 567 mg sodium; 481 mg potassium.

Nutrition Bonus: Selenium (24% daily value), Vitamin A (23% dv).

1 Carbohydrate Serving

Exchanges: 1 vegetable, 1 other carbohydrate, 1 1/2 lean meat, 1/2 fat