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.
Yield: 6 servings, 1 1/4 cups each
Active Time: 30
Total Time: 50
- 12 ounces pork tenderloin, trimmed
- 4 cups water
- 2 small onions, 1 halved, 1 sliced
- 4 cloves garlic, 2 whole, 2 minced
- 3 black peppercorns
- 1/2 teaspoon salt, divided
- 1 teaspoon extra-virgin olive oil
- 2 28-ounce cans whole tomatoes, drained and chopped
- 1 medium sweet potato, peeled and cut into 1/2-inch chunks
- 1 1/2 tablespoons raisins
- 1 tablespoon sugar
- 1/2 teaspoon adobo sauce, or chile-garlic sauce
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon dried oregano
- Pinch of ground cloves
- 1 cup diced fresh pineapple
- 8 green olives, pitted and coarsely chopped
- 1/4 cup chopped fresh cilantro
- 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.
- 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.
- 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.)
- 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 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