Pork, Sweet Potato & Pineapple Stew

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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.

Serves 6

Prep Time 30 min

Total Time 50 min.

Ingredients

  • 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 c whole tomatoes, drained and chopped
  • 1 medium sweet potato, peeled and cut into 1/2-inch chunks
  • 1 1/2 tablespoon 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

Cooking Directions

Step 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.

Step 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.

Step 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.)

Step 4

Add the pork, reserved cooking liquid, pineapple and olives to the vegetable mixture. Cook, stirring occasionally, for 15 minutes. Stir in cilantro.


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