Pork, Sweet Potato & Pineapple Stew
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.Advertisement
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.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
1 vegetable, 1 other carbohydrate, 1 1/2 lean meat, 1/2 fat