Cuban Style Pork Stew
Bring the vibrant flavors of the Caribbean to your kitchen with this hearty Cuban Style Pork Stew. This recipe features tender, slow-simmered pork shoulder infused with a zesty blend of orange and lime juice, complemented by aromatic spices like cumin, paprika, and oregano. Loaded with colorful bell peppers, Yukon gold potatoes, and sweet carrots, this stew is both nourishing and visually stunning. The combination of seared pork and a rich tomato-based broth creates a deeply satisfying dish that's perfect for family dinners or cozy gatherings. Serve it with crusty bread or over fluffy white rice to soak up every last drop of the citrusy, savory sauce. Ready in just over 90 minutes, this comforting one-pot meal is a must-try for fans of Cuban cuisine.
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Recipe Information
Ingredients
- 2 pounds boneless pork shoulder
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 1 large red bell pepper, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 14-ounce can diced tomatoes
- 3 cups chicken broth
- 1 cup orange juice
- 0.25 cup lime juice
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 2 bay leaves
- 3 medium Yukon gold potatoes, diced
- 3 medium carrots, sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional)
Instructions
Cut the pork shoulder into 1.5-inch cubes and pat them dry with paper towels.
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the pork cubes in batches until browned on all sides, about 3-4 minutes per batch. Remove the pork and set aside.
In the same pot, add the diced onion and both bell peppers. Sauté for 5 minutes until softened.
Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
Add the diced tomatoes, chicken broth, orange juice, lime juice, ground cumin, dried oregano, paprika, and bay leaves. Stir to combine.
Return the seared pork to the pot, along with any juices it released. Bring the mixture to a simmer.
Lower the heat to medium-low, cover the pot, and let the stew cook for 45 minutes, stirring occasionally.
Add the diced potatoes and sliced carrots to the pot. Season with salt and black pepper. Stir everything together.
Continue cooking the stew, covered, for an additional 30-40 minutes, or until the pork is tender and the vegetables are fully cooked.
Discard the bay leaves. Taste the stew and adjust seasoning if necessary.
Serve the stew hot, garnished with chopped fresh cilantro if desired. Pair with crusty bread or white rice for a complete meal.
Nutrition Facts
Calories |
3748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.1 g | 294% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 5326 mg | 232% | |
| Total Carbohydrate | 244.0 g | 89% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 69.1 g | ||
| Protein | 204.7 g | 409% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 648 mg | 50% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 9648 mg | 205% | |
*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.
