Pineapple Pork Stew

We really raided the Cafe Drake pantry when inventing this slow-cooked, hearty autumn stew. The addition of pineapple juice and fresh green chilis keeps things from getting too heavy. Sided in the Cafe D kitchen with mashed rutabagas it would also be good alongside fried or mashed plantains.

Cut a 1-lb piece of pork loin into small-ish cubes. Brown very well in olive oil and season with salt and black pepper. Now add 1 chopped red onion and cook for 5 more minutes before adding about 1 1/2 cups of pineapple juice. Chop up 3-4 hot green chilis and add to the stew along with 1 cup of water. The liquid should just barely over the meat. Cover and cook on medium-low for an hour or until pork is tender and almost falling apart. Remove lid and cook on high to reduce any liquid to a thick sauce. Serve at once.