Cuban Pork and Sweet Potato Stew
Warm, hearty, and packed with bold Cuban flavors, this Cuban Pork and Sweet Potato Stew is the perfect comfort food with a tropical twist. Tender chunks of seasoned pork shoulder simmer to perfection alongside vibrant diced tomatoes, fragrant garlic, and smoky spices like cumin and paprika. Sweet potatoes add a touch of natural sweetness, balancing the rich, savory broth infused with lime juice and fresh cilantro for a zesty finish. This one-pot wonder is ideal for a cozy dinner or meal prep, offering a satisfying blend of protein, veggies, and warming spice. Ready in just under two hours, this stew is a flavorful and wholesome way to feed your family, leaving everyone asking for seconds!
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 1 medium, diced green bell pepper
- 4 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 15 ounces canned diced tomatoes
- 3 cups chicken broth
- 1 bay leaf
- 2 medium, peeled and cubed sweet potatoes
- 2 tablespoons lime juice
- 0.25 cup, chopped fresh cilantro
Instructions
Cut the pork shoulder into bite-sized chunks and season them evenly with salt and pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the pork chunks in batches until browned on all sides, about 6-8 minutes per batch. Remove the browned pork and set it aside.
In the same pot, add the diced onion and green bell pepper. Cook for 4-5 minutes, stirring occasionally, until softened.
Stir in the minced garlic, ground cumin, dried oregano, and paprika. Cook for another 1 minute until the spices are fragrant.
Return the seared pork to the pot, then pour in the canned diced tomatoes (with their juices) and chicken broth. Add the bay leaf and bring the mixture to a simmer.
Lower the heat to medium-low, cover the pot, and let the stew simmer for 45 minutes, stirring occasionally.
Add the cubed sweet potatoes to the pot. Cover and continue simmering for an additional 30 minutes, or until the sweet potatoes are tender and the pork is fork-tender.
Remove and discard the bay leaf. Stir in the lime juice and chopped cilantro.
Taste the stew and adjust seasoning with additional salt or pepper if needed.
Serve the Cuban Pork and Sweet Potato Stew hot, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 818 mg | 36% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.9 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 766 mg | 16% | |
*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.
