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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.

Source: EatingWell Magazine, January/February 1999


Recipe Summary

50 mins


Ingredient Checklist


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.

  • 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.

Nutrition Facts

147 calories; protein 13.2g; carbohydrates 16.1g; dietary fiber 2.5g; sugars 9.2g; fat 3.7g; saturated fat 0.6g; cholesterol 36.8mg; vitamin a iu 1334.2IU; vitamin c 25.9mg; folate 13.3mcg; calcium 46.7mg; iron 1.3mg; magnesium 29.6mg; potassium 502.1mg; sodium 550.3mg; thiamin 1mg; added sugar 2g.

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