Sweet and Hot Pork Stew 🍲
Preparation Time: 10 minutes
Cooking Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4
Description:
Indulge in the tantalizing flavors of Cuba with this Sweet and Hot Pork Stew! Inspired by the vibrant culinary traditions of the Caribbean, this stew is a delightful fusion of sweet and savory, creating a symphony of tastes that will transport you to sun-kissed shores and balmy evenings. Perfect for a cozy weeknight dinner or a gathering with friends, this dish is sure to become a favorite in your recipe repertoire!
Ingredients:
- 1 tablespoon canola oil
- 1 1/2 pounds boneless pork loin, cubed
- 1 onion, chopped
- 1 green bell pepper, diced
- 2 tablespoons flour
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1 cup chicken broth
- 1 sweet potato, peeled and cubed
- 1 cup frozen corn
- 2 bananas or plantains, sliced
Instructions:
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Heat Dutch Oven: In a Dutch oven, heat the canola oil over medium-high heat until shimmering and fragrant.
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Brown Pork: Add the cubed pork loin to the hot oil and cook for 8-10 minutes, or until lightly browned, stirring occasionally to ensure even cooking.
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Set Aside Pork: Once the pork is browned, remove it from the Dutch oven and set it aside on a plate or bowl.
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Cook Onion and Bell Pepper: In the same Dutch oven, add the chopped onion and diced green bell pepper. Cook over medium-high heat for about 3 minutes, or until softened, stirring occasionally to prevent sticking.
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Add Seasonings: Stir in the flour, chili powder, salt, and ground cinnamon, coating the onion and bell pepper mixture evenly. Cook for about 1 minute, stirring constantly, to allow the flavors to meld together.
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Return Pork: Return the browned pork to the Dutch oven, along with any accumulated juices. Stir in the chicken broth and add the cubed sweet potato, ensuring everything is well combined.
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Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the Dutch oven with a lid and allow the stew to simmer for approximately 40 minutes, or until the pork is tender and the sweet potatoes are cooked through, stirring occasionally to prevent sticking.
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Add Corn and Bananas/Plantains: Once the pork is tender, add the frozen corn and sliced bananas or plantains to the stew. Cook for an additional 3-5 minutes, or until the corn and bananas/plantains are heated through, stirring occasionally to incorporate the ingredients evenly.
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Serve and Enjoy: Ladle the hot and aromatic Sweet and Hot Pork Stew into bowls, garnishing with fresh herbs if desired. Serve alongside warm crusty bread or fluffy rice for a complete and satisfying meal that will delight your taste buds and transport you to the vibrant streets of Havana!
Nutritional Information (per serving):
- Calories: 565.4
- Fat: 26.7g
- Saturated Fat: 8.1g
- Cholesterol: 107.2mg
- Sodium: 1060.2mg
- Carbohydrates: 43.2g
- Fiber: 6g
- Sugar: 10.9g
- Protein: 40.3g
Keywords:
One Dish Meal, Pork, Potato, Fruit, Vegetable, Cuban, Caribbean, Weeknight, Stove Top, Easy
Dive into the exotic flavors of the Caribbean with this sensational Sweet and Hot Pork Stew, a tantalizing dish that marries sweet and savory elements in perfect harmony, creating a culinary masterpiece that will transport you to sun-drenched shores and vibrant streets!
