Packed with pork, black beans, plantains and spices, Caribbean Pork Stew is a great option when you’re looking for something delicious and different, with a kick!Jump to Recipe
If you’re a fan of flavorful dishes, you’ll definitely love this recipe for Caribbean Pork Stew. It packs a punch, but it’s easy enough to cut back on the heat by adjusting how much spice you add.
Also, keep in mind that the spiciness will increase quite a bit as this dish sits in the refrigerator. So, if you have any leftovers, make sure you’re prepared for the increasing heat when you eat it again the next day.
How to prep Plantains
If you’ve never used a plantain before, you might be surprised to realize that it doesn’t peel easily like a banana. In fact, it’s virtually impossible to peel a plantain with the traditional method. What I’ve found to work best is to cut the unpeeled plantain into slices.
Then, I cut a slit in each individual slice and the peel peels right off.
From there, you can cut the slices into quarters (as in this recipe) or use as whole slices.
If you’ve never used plantains before, don’t let them scare you from making this recipe. I think you’ll be pleasantly surprised with just how tasty they are!
Caribbean Pork Stew
- 1 T. Vegetable oil
- 1 lb. Pork (cubed)
- 1 Yellow onion (diced)
- 1 Green pepper (diced)
- 4 cloves Garlic (minced)
- 1 T. Ginger (freshly grated or 1 t. ginger powder)
- 2 t. Cumin
- 1 t. Crushed red pepper flakes (use less if you want it less spicy)
- 1/4 t. Allspice
- 1 1/2 c. Beef stock
- 1/2 c. Water
- 14.5 oz. Can diced tomatoes
- 3 c. Cooked black beans (2 cans, rinsed and drained)
- 2 Plaintains (peeled and cubed, see tips above)
- 3 c. Cooked white or brown rice
- Heat oil in a large pot. Add pork and cook until browned all over, about 5 minutes. Remove pork with a slotted spoon and set aside.
- Add onions, peppers and garlic to pot and cook for 5 minutes. Add ginger, cumin, allspice and crushed for red pepper flakes. Cook for about 30 seconds, just until fragrant. Add stock, water and diced tomatoes. Return pork to pot. Bring to a boil, cover and reduce heat. Let simmer about 45 minutes, until pork is tender.
- Add beans and plantains. Cook an additional 15 minutes, at least. The longer you let this simmer, covered and over low heat, the stronger the flavors will become.
- Serve with cooked rice.
- Follow plantain tips above to make it easier to prep.
- You can use any type of pork that you’d like. I usually use boneless, top loin chops.
- Adjust the seasonings depending on how hot you want your finished dish.
Very yummy recipe. I added a few diced red potatoes too. Love it
Absolutely delicious. My husband and I loved it. I had very ripe plantains and no bell pepper, unfortunately, and the wrong color of beans. I think I subbed tomato sauce for the diced tomatoes bc that’s what I had and I hoped the children would like it better. I’m back here to buy the right ingredients this time.