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Description Edit

Ingredients Edit

  • 12 oz. pork tenderloin, trimmed of fat
  • 4 cups water
  • 2 small onions, halved and sliced
  • 4 cloves garlic, whole, minced
  • 3 black peppercorns
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon extra-virgin olive oil or corn oil
  • 2 (28 oz.) cans 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 from canned chipotle peppers or chili-garlic paste
  • 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

Directions Edit

  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 inside, 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.
  3. Add remaining 1/4 teaspoon salt, minced garlic, tomatoes, sweet potato, raisins, sugar, adobo sauce (or chili-garlic paste), cinnamon, oregano and cloves.
  4. Bring to a simmer; cover and cook, stirring occasionally, until the sweet potato is just tender, about 15 minutes.
  5. 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.)
  6. Add the pork, 3/4 cup cooking liquid, pineapple and olives to the vegetable mixture. Cook, stirring occasionally, for 15 minutes. Stir in cilantro.

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