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Pork, Sweet Potato & Pineapple Stew



  1. 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.
  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 1/4 teaspoon salt, minced garlic, tomatoes, sweet potato, raisins, sugar, adobo sauce (or chili paste), cinnamon, oregano and cloves.
  3. Bring to a simmer; cover and cook, stirring occasionally, until the sweet potato is just tender, about 15 minutes.
  4. 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.)
  5. Add the pork, 3/4 cup cooking liquid, pineapple and olives to the vegetable mixture. Cook, stirring occasionally, for 15 minutes. Stir in cilantro.

Nutritional Information Per Serving:

Calories: 201
Fat: 4 grams
Sodium: 321 miligrams
Cholesterol: 45 miligrams
Protein: 19 grams
Carbohydrates: 23 grams

Diabetic Exchanges

1 Starch, 1 Vegetable, 2 Lean Meat

Source: The Eating Well Diabetes Cookbook