Cuban Pork Stew
Savor the bold and vibrant flavors of Cuban Pork Stew, a hearty and aromatic dish perfect for cozy family dinners or impressing guests. Featuring tender cubes of seared pork shoulder, slow-simmered with vibrant vegetables like bell peppers, onions, carrots, and Yukon Gold potatoes, this stew is elevated with warm spices like cumin, oregano, and smoked paprika. A splash of dry white wine, zesty citrus juices from orange and lime, and fresh cilantro garnish add a fresh, tangy flair to this comforting one-pot meal. Ideal for batch cooking or meal prep, this flavorful Cuban-inspired stew is easy to make yet undeniably impressive. Serve it piping hot for a satisfying dinner that brings a taste of the tropics to your table.
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Recipe Information
Ingredients
- 2 pounds pork shoulder (boneless, cut into 1-inch cubes)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large yellow onion (diced)
- 1 large green bell pepper (diced)
- 4 garlic cloves (minced)
- 1 teaspoon ground cumin
- 1 teaspoon oregano (dried)
- 1 teaspoon smoked paprika
- 1 cup dry white wine
- 2 cups chicken stock
- 2 tablespoons tomato paste
- 2 bay leaves
- 4 medium Yukon Gold potatoes (peeled and cut into 1-inch chunks)
- 2 large carrots (sliced into rounds)
- 1 juice of an orange
- 1 juice of a lime
- 2 tablespoons fresh cilantro (chopped, for garnish)
Instructions
Season the cubed pork shoulder with salt and black pepper. Set aside.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork in batches until browned on all sides, about 3-4 minutes per batch. Transfer to a plate and set aside.
Lower the heat to medium and add the remaining tablespoon of olive oil. Add the diced onion and green bell pepper to the pot. Cook for 5-6 minutes, stirring occasionally, until softened.
Stir in the minced garlic, cumin, oregano, and smoked paprika. Cook for 1 minute until fragrant.
Deglaze the pot by pouring in the white wine. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
Return the browned pork to the pot. Add the chicken stock, tomato paste, and bay leaves. Stir to combine, and bring the mixture to a simmer.
Cover the pot with a lid and reduce the heat to low. Simmer for 45 minutes, stirring occasionally.
Add the potatoes and carrots to the pot. Continue to simmer, covered, for an additional 30 minutes, or until the vegetables are tender and the pork is fork-tender.
Stir in the orange juice and lime juice. Taste and adjust seasoning with additional salt and pepper, if needed.
Remove the bay leaves before serving. Ladle the stew into bowls, garnish with chopped cilantro, and serve hot. Enjoy!
Nutrition Facts
Calories |
3804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.3 g | 299% | |
| Saturated Fat | 70.3 g | 351% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 5634 mg | 245% | |
| Total Carbohydrate | 193.6 g | 70% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 51.3 g | ||
| Protein | 211.8 g | 424% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 7009 mg | 149% | |
*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.
