Pork, Sweet Potato & Pineapple Stew

Pork, Sweet Potato & Pineapple Stew

1 Review
From: EatingWell Magazine, January/February 1999

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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
  • ½ teaspoon salt, divided
  • 1 teaspoon extra-virgin olive oil
  • 2 28-ounce cans whole tomatoes, drained and chopped
  • 1 medium sweet potato, peeled and cut into ½-inch chunks
  • 1½ tablespoons raisins
  • 1 tablespoon sugar
  • ½ teaspoon adobo sauce, or chile-garlic sauce
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon dried oregano
  • Pinch of ground cloves
  • 1 cup diced fresh pineapple
  • 8 green olives, pitted and coarsely chopped
  • ¼ cup chopped fresh cilantro


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  1. Combine pork, water, halved onion, whole garlic, peppercorns and ¼ 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 ¼ 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 ½-inch pieces. Strain the cooking liquid through a fine sieve, reserving ¾ 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.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition information

  • Per serving: 146 calories; 4 g fat(1 g sat); 3 g fiber; 16 g carbohydrates; 13 g protein; 13 mcg folate; 37 mg cholesterol; 9 g sugars; 2 g added sugars; 1,334 IU vitamin A; 26 mg vitamin C; 47 mg calcium; 1 mg iron; 550 mg sodium; 502 mg potassium
  • Nutrition Bonus: Vitamin C (43% daily value), Vitamin A (27% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, 1 other carbohydrate, 1½ lean meat, ½ fat

Reviews 1

April 14, 2013
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By: EatingWell User
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
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