12 oz. pork tenderloin, trimmed of fat
4 cups water
2 small onions, halved and sliced
4 cloves garlic, whole, minced
3 black peppercorns
1/2 teaspoon salt, or to taste
1 teaspoon extra-virgin olive oil or corn oil
2 (28 oz.) cans whole tomatoes, drained and chopped
1 medium sweet potato, peeled and cut into 1/2-inch chunks
1-1/2 tablespoon raisins
1 tablespoon sugar
1/2 teaspoon adobo sauce from canned chipotle peppers or chili-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-garlic 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.
Contributed by: Edit