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Serving of caribbean pork stew in a bowl with a spoonful of white rice.

Caribbean Pork Stew

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!
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Course
Cuisine Caribbean
Servings 6


  • 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.
Keyword Caribbean Pork Stew