Caribbean Pork Stew with Sweet Potatoes and Plantains

Step 1: Brown the pork

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the pork shoulder pieces and cook until browned on all sides, about 5 minutes. Remove the pork from the pot and set aside.

• 2 tablespoons olive oil
• 2 lbs pork shoulder, cut into pieces

Step 2: Sauté the aromatics

In the same pot, add the chopped onion and minced garlic. Cook until the onion is softened, about 5 minutes.

• 1 onion, chopped
• 4 cloves garlic, minced

Step 3: Season the aromatics

Add the ground cumin, ground coriander, paprika, cinnamon, turmeric, and cayenne pepper (if using). Stir well to coat the onion and garlic with the spices.

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)

Step 4: Braise the pork

Return the browned pork to the pot and pour in the chicken broth. Bring to a simmer and cook for 1 hour, or until the pork is tender.

• 4 cups chicken broth

Step 5: Add the vegetables

Add the diced sweet potatoes, plantains, chopped red bell pepper, and diced tomatoes (with their juices) to the pot. Season with salt and pepper to taste.

• 2 sweet potatoes, peeled and diced
• 2 plantains, peeled and diced
• 1 red bell pepper, chopped
• 1 (14.5 oz) can diced tomatoes
• Salt and pepper to taste

Step 6: Simmer and serve

Cover the pot and simmer for an additional 30 minutes, or until the sweet potatoes are tender and the flavors have melded together. Serve the Caribbean pork stew over steamed rice and garnish with fresh cilantro.

• Steamed rice, for serving
• Fresh cilantro, for garnish