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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 pounds - sweet potatoes, cut into 1/2-inch cubes
  • 2 tablespoons - olive oil
  • 2 tablespoons - minced ginger
  • 3 cloves - garlic, minced
  • 1/4 - jalapeno, minced
  • 2 stalks - celery, diced
  • 1 - green bell pepper, diced
  • 1 - small onion, diced
  • 1 pounds - pork loin, trimmed and cut in 1/2-inch pieces
  • 1 teaspoons - ground cumin
  • 1/2 teaspoons - salt
  • 1/4 teaspoons - ground black pepper
  • 3 cans - (16 ounce) dark red kidney beans, rinsed and drained
  • 1 cans - (14.5 ounce) diced tomatoes
  • 1 cans - (14.5 ounce) chicken broth
  • Directions:

    Heat olive oil in large stockpot. Add ginger, garlic and jalapeno and saute until soft, about 2 minutes. Add celery, green pepper and onion, and cook until tender, about 5 minutes.

    Season pork with cumin, salt and pepper. Push vegetables to one side of stockpot and add pork, browning on all sides. Add kidney beans, tomatoes, broth and sweet potatoes and bring to a boil.

    Reduce heat and simmer for 25-30 minutes, or until pork is tender. Taste and adjust seasonings as needed.

    Garnish with a spoonful of relish made from 1 cup chopped pineapple, 2 sliced scallions, and 2 tablespoons chopped cilantro. Serve with hot sauce, if desired.

    Brief Description

    Sweet potatoes and pork loin stew with spicy seasonings; one pot dinner ready in less than an hour.

    Main Ingredient:

    pork loin

    Category:  Soups

    Cuisine:  Caribbean

    Prep Time: 10 min
    Cook Time: 45 min


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    Posted On:

    February 17, 2015

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