Pork, Sweet Potato & Pineapple Stew (Printer-Friendly Version) | Eating Well
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Pork, Sweet Potato & Pineapple Stew

http://www.eatingwell.com/recipes/pork_sweet_potato_pineapple_stew.html

From EatingWell:  January/February 1999, The EatingWell Diabetes Cookbook (2005)

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.

6 servings, 1 1/4 cups each | Active Time: 30 minutes | Total Time: 50 minutes

Ingredients

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.

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

1 Carbohydrate Serving

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

Tips & Notes