I love a good stew, and this Caribbean Pork Stew is one of my all-time favorites. It’s a dish that brings the vibrant flavors of the Caribbean right to your kitchen.
The first time I tried it, I was blown away by how the rich, savory pork melded with the sweet notes of coconut milk and the kick of spices.
This stew is a true comfort food, perfect for those days when you want something hearty and flavorful.
It’s packed with tender chunks of pork, colorful bell peppers, and sweet potatoes, all swimming in a delicious coconut-based broth.
The mix of spices like allspice, thyme, and scotch bonnet pepper gives it that authentic Caribbean flair.
The long, slow cooking process allows all the flavors to meld together, creating a stew that’s greater than the sum of its parts. Plus, it fills your home with the most amazing aromas as it cooks.
Why You Will Love Caribbean Pork Stew
You’ll fall in love with this stew from the first spoonful. It’s a perfect blend of comfort and excitement on a plate.
The flavors are bold and complex, yet balanced.
It’s a great make-ahead meal. The flavors actually improve if you let it sit overnight in the fridge.
Plus, the kids loved it so much they went back for seconds—which rarely happens unless we’re talking about pizza or ice cream.
Tips
- Don’t rush the cooking process. Slow cooking is key to getting the pork tender and allowing the flavors to develop fully.
- If you can’t find scotch bonnet peppers, habaneros make a good substitute. They’re both very hot, so adjust according to your heat tolerance.
- For the best flavor, try to use fresh thyme instead of dried. The aromatic qualities really shine in this dish.
The Ingredients
Pork
I chose shoulder. This cut is perfect for stewing. It has enough fat to keep the meat moist and tender during the long cooking process.
Coconut Milk
It adds a creamy richness and subtle sweetness that balances the spices beautifully. It’s a staple in many Caribbean dishes.
Sweet Potatoes
These add a lovely sweetness and heartiness to the stew. They also help thicken the broth as they cook down.
Scotch Bonnet Pepper
This fiery pepper is a key ingredient in Caribbean cuisine. It adds heat and a unique fruity flavor.
How to Make Caribbean Pork Stew
Prepare the Pork
Cut the pork shoulder into 1-inch cubes. Season with salt and pepper.
Brown the Meat
Heat oil in a large pot. Brown the pork in batches until golden on all sides.
Sauté the Aromatics
Add onions, garlic, and bell peppers to the pot. Cook until softened.
Add Spices and Liquids
Stir in the spices, then add coconut milk and chicken broth. Bring to a simmer.
Slow Cook
Cover and simmer for about 2 hours, until the pork is tender.
Add Sweet Potatoes
Add diced sweet potatoes and cook for another 30 minutes until soft.
Finish and Serve
Adjust seasoning to taste. Serve hot, garnished with fresh cilantro.
What to Serve With Caribbean Pork Stew
- Rice and beans.
- Fried plantains.
- Caribbean-style coleslaw.
- Crusty bread for soaking up the delicious broth.
Substitutions
- Use chicken thighs instead of pork for a lighter version.
- Swap sweet potatoes for regular potatoes or yams.
- Use light coconut milk to reduce calories.
Equipment
- Large heavy-bottomed pot or Dutch oven.
- Sharp knife for cutting meat and vegetables.
- Wooden spoon for stirring.
FAQs
Can I make this stew in a slow cooker?
Yes, you can. Brown the meat and sauté the aromatics as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours.
How spicy is this stew?
It can be quite spicy with the scotch bonnet pepper. If you prefer milder heat, use less pepper or substitute with a milder variety.
Can I freeze this stew?
Absolutely! It freezes well for up to 3 months. Just thaw and reheat gently on the stove.
Caribbean Pork Stew
Ingredients
- 2 lbs pork shoulder cut into 1-inch cubes
- 1 onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 can 14 oz coconut milk
- 2 cups chicken broth
- 2 sweet potatoes peeled and diced
- 1 scotch bonnet pepper minced (or to taste)
- 2 tsp allspice
- 2 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp vegetable oil
- Fresh cilantro for garnish
Instructions
- Season pork with salt and pepper.
- Heat oil in a large pot over medium-high heat. Brown pork in batches.
- Add onions, garlic, and bell peppers. Cook until softened.
- Stir in spices, coconut milk, and chicken broth. Bring to a simmer.
- Cover and cook for 2 hours, stirring occasionally.
- Add sweet potatoes and cook for 30 more minutes.
- Adjust seasoning and serve hot, garnished with cilantro.