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Pork, Sweet Potato & Pineapple Stew

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Pork, Sweet Potato & Pineapple Stew

Yield: 6 servings

Serving Size: 1-1/4 cups each


12 ounces pork tenderloin, trimmed of fat

4 cups water

2 small onions, 1 halved, 1 sliced

4 cloves garlic, 2 whole, 2 minced

3 black peppercorns

1/2 teaspoon salt, or to taste

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 from canned chipotle peppers or

chile-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


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. 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 chili paste), cinnamon, oregano and

cloves. Bring to a simmer; cover and cook, stirring

occasionally, until the sweet potato is just tender, about 15


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, 3/4 cup cooking liquid, pineapple

and olives to the vegetable mixture. Cook, stirring

occasionally, for 15 minutes. Stir in cilantro. Calories:

201 Protein: 19 g Sodium: 321 mg Cholesterol: 45 mg Fat:

4 g

Carbohydrates: 23 g Exchanges: 1 Starch, 1 Vegetable, 2

Lean Meat

Grant me the Serenity to prioritize things I cannot delegate, the Courage to say No when I need to,

and the Wisdom to know when to go home.


Contributed by: Edit

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