Crock Pot Panama Pork Stew
Dive into the bold, tropical flavors of this Crock Pot Panama Pork Stew—a hearty and soul-warming dish perfect for any occasion. Tender pork shoulder is slow-cooked to perfection with vibrant spices like cumin, paprika, and a hint of cinnamon, mingling with sweet potatoes, carrots, and red bell peppers. A rich tomato base, enhanced with brown sugar and apple cider vinegar, lends a sweet and tangy depth, while fresh cilantro and optional lime wedges provide a refreshing finish. This easy-to-make stew is a feast for the senses, offering melt-in-your-mouth pork and a medley of textures and flavors, all prepared hands-free in your Crock Pot. Perfect for cozy family dinners or make-ahead meals, this recipe is a delicious way to embrace the slow-cooking magic of wholesome comfort food.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 1 large Onion, diced
- 1 medium Red bell pepper, diced
- 4 cloves Garlic cloves, minced
- 2 medium Sweet potatoes, peeled and cubed
- 2 large Carrots, cut into chunks
- 2 tablespoons Tomato paste
- 1 15-ounce can Crushed tomatoes
- 3 cups Vegetable or chicken broth
- 1 tablespoon Brown sugar
- 1 tablespoon Apple cider vinegar
- 0.5 teaspoon Ground cinnamon
- 2 tablespoons Fresh cilantro, chopped
- 4 optional Lime wedges
Instructions
Trim excess fat from the pork shoulder and cut it into 1.5-inch cubes.
In a bowl, combine salt, black pepper, cumin, and paprika. Season the pork cubes with this seasoning mix.
Heat olive oil in a large skillet over medium-high heat. Brown the pork cubes on all sides, about 3-4 minutes per batch. Do this in batches if necessary to avoid overcrowding the pan. Transfer the browned pork to the Crock Pot.
In the same skillet, add a bit more oil if needed and sauté the diced onion and red bell pepper until softened, about 4-5 minutes. Add the minced garlic and cook for another minute. Transfer the mixture to the Crock Pot.
Add the cubed sweet potatoes and carrot chunks to the Crock Pot, layering over the meat and vegetables.
In a mixing bowl, whisk together the tomato paste, crushed tomatoes, vegetable or chicken broth, brown sugar, apple cider vinegar, and ground cinnamon. Pour this mixture evenly over the contents of the Crock Pot.
Cover the Crock Pot with its lid and cook on LOW heat for 8 hours or on HIGH heat for 4 hours, or until the pork and vegetables are tender.
Once cooked, taste the stew and adjust the seasonings if necessary.
Garnish the stew with freshly chopped cilantro before serving. Serve hot with lime wedges on the side for added brightness if desired.
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1235 mg | 54% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 11.9 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1148 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
