Jamaican Pork Stew
Embark on a flavor-packed culinary journey with this rich and hearty Jamaican Pork Stew. Tender cubes of pork shoulder are marinated with allspice, then perfectly seared to lock in bold flavors. The stew comes alive with the vibrant blend of fresh ginger, garlic, and a touch of fiery Scotch bonnet pepper, creating a dynamic base that's balanced by creamy coconut milk and savory chicken stock. Packed with colorful vegetables like carrots, potatoes, and bell peppers, and infused with fragrant thyme, this stew simmers to perfection, delivering a melt-in-your-mouth texture in every bite. A squeeze of fresh lime juice and a garnish of scallions elevate the dish to new heights, making it an irresistible centerpiece for your dinner table. Serve it hot with rice or crusty bread to soak up every last drop of its luscious, island-inspired sauce!
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Recipe Information
Ingredients
- 2 pounds Pork shoulder, cubed
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Ground allspice
- 2 tablespoons Olive oil
- 1 large Yellow onion, chopped
- 1 large Green bell pepper, diced
- 4 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 Scotch bonnet pepper, minced
- 2 tablespoons Tomato paste
- 3 cups Chicken stock
- 1 cup Coconut milk
- 3 medium Carrots, peeled and sliced
- 2 large Potatoes, peeled and cubed
- 4 sprigs Thyme, fresh
- 2 Bay leaves
- 2 tablespoons Lime juice
- 2 Scallions, chopped
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Season the cubed pork shoulder with salt, black pepper, and ground allspice in a large bowl. Mix well and set aside to marinate for 10 minutes.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the pork cubes in batches until browned on all sides. Remove the pork and set aside.
In the same pot, add the chopped onion and diced green bell pepper. Sauté for 3-4 minutes until softened.
Stir in the minced garlic, grated ginger, and minced Scotch bonnet pepper. Cook for another minute until fragrant.
Add the tomato paste to the pot and cook for 2 minutes, stirring constantly, to deepen the flavor.
Pour in the chicken stock and coconut milk, and stir to combine. Scrape up any browned bits from the bottom of the pot for added flavor.
Return the seared pork to the pot. Add the sliced carrots, cubed potatoes, thyme sprigs, and bay leaves. Bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let the stew cook for 60-75 minutes, stirring occasionally, until the pork is tender and the vegetables are cooked through.
Remove the thyme sprigs and bay leaves from the pot. Stir in the lime juice and chopped scallions. Taste and adjust seasoning, if needed.
Ladle the stew into bowls and garnish with fresh cilantro, if desired. Serve hot with rice or fresh bread on the side.
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 517 mg | 22% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 8.8 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 1166 mg | 25% | |
*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.
