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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1999

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Recipe Summary

total:
50 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition Facts

147 calories; protein 13.2g 26% DV; carbohydrates 16.1g 5% DV; dietary fiber 2.5g 10% DV; sugars 9.2g; fat 3.7g 6% DV; saturated fat 0.6g 3% DV; cholesterol 36.8mg 12% DV; vitamin a iu 1334.2IU 27% DV; vitamin c 25.9mg 43% DV; folate 13.3mcg 3% DV; calcium 46.7mg 5% DV; iron 1.3mg 7% DV; magnesium 29.6mg 11% DV; potassium 502.1mg 14% DV; sodium 550.3mg 22% DV; thiamin 1mg 98% DV; added sugar 2g.
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/14/2013
tasted great on the page..even better later! I used some well-trimmed boneless Hollywood pork ribs so it probably had a bit more fat but it was beyond delicious! Colors were interesting the cinnamon and cloves made a good combination and EVERYbody loved it from the 2 yr. old on up. I didn't have enough fresh pineapple so used a can of chunks in their own juice and they worked just fine. We had quartered oranges for dessert and all in all it was an ideal early summer meal. I'll probably use it for guests too. Pros: can be made in stages can vary cuts of pork Cons: None I can think of Read More
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