2 (28 ounce) cans whole tomatoes, drained and chopped
1 medium sweet potato, peeled and cut into 1/2-inch chunks
1-1/2 tablespoons raisins
1 tablespoon sugar
1/2 teaspoon adobo sauce from canned chipotle peppers or chile-garlic paste
1/2 teaspoon ground cinnamon
1/4 teaspoon dried oregano
Pinch of ground cloves
1 cup diced fresh pineapple
8 green olives, pitted and coarsely chopped
1/4 cup chopped fresh cilantro
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 inside, 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 chili
paste), 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, 3/4 cup cooking liquid, pineapple and olives
to the vegetable mixture. Cook, stirring occasionally,
for 15 minutes. Stir in cilantro.