CARIBBEAN STEW

Caribbean Stew image

What a fabulous mix of fruit, veggies and coconut milk... Heavenly.

Provided by Dietricha Durtschi

Categories Pork

Time 1h50m

Number Of Ingredients 20

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Ingredients

2 lb pork shoulder or thick pork steak
3 can(s) coconut milk--careful not to get cream of coconut, it doesn't work nearly as well.
1 large box fresh mushrooms
5 medium tomatoes, diced
4-6 medium zucchini-green and yellow, if don't have access to them, butternut or acorn squash, oven cooked, then diced
2 large red bell peppers
2 large orange bell peppers
1 large green bell pepper
4 medium mangos, diced
3 can(s) pineapple chunks
1--3 medium anaheim peppers
1/3 c brown sugar, firmly packed
3 tsp sage, rubbed
1 1/2 Tbsp fresh ginger, minced
2-6 clove fresh garlic, minced
dash(es) salt and pepper to taste
1 Tbsp olive oil
3 can(s) canned mandarin oranges
1 large red onion chopped
1 bunch fresh basil to taste

Steps:

1. Cut the pork into 1 inch squares. In a large pot, braise pork in the olive oil, along with chopped red onion. Brown pork. Dice tomatoes, squash, and mangos, add to pork. Add pineapple chunks, mushrooms, garlic, and mandarin oranges. For a thicker stew, drain, but keep, the juice from the pineapple chunks and mandarin oranges. Add bell pepper last so they will remain crisp.
2. Using plastic sterile gloves (the kind you can get at your drugstore) slice open the anaheim pepper(s), remove seeds, and mince into very tiny pieces. I like this recipe with only 1 or 2 peppers, but you may like it hotter. IMPORTANT: while wearing the gloves, do not touch your mouth, nose, or eyes.
3. Add brown sugar, slowly to taste until right amount of sweetness desired is achieved.
4. Add coconut milk and simmer for 20 minutes.
5. Add sage, fresh chopped basil, and salt and pepper to taste. Trying after each addition to ensure no over or under spicing occurs.
6. You can add 1 teasp nutmeg for a different taste. You can make this into a stir fry, I haven't tried it yet. I will put this together and have you a recipe for the stir fry within a few days. You can also use chicken with/instead of pork, or go meatless. You can also use 1-2 pounds of precooked, deveined shrimp, but add them last so the don't shrink.
7. Serve with rice. I like brown rice, but white, or wild rice does very well, too.
8. Enjoy!

*** Explore more Caribbean Stew Recipes »

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Rasheed Ahmed

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This is the best Caribbean stew recipe I've ever tried. It's a keeper!

Ahad Hossin

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I'm not a huge fan of stews, but this one is an exception. It's so flavorful and comforting. I could eat it every day.

Clement Poloma

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This stew is a great way to use up leftover chicken. I always have some leftover chicken from my weekly roast chicken, and this stew is the perfect way to use it up.

Ella keiz

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I love that this stew can be made in the slow cooker. It's so easy to just throw everything in and let it cook all day.

Erika Zavala

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This stew is so versatile. I've served it with rice, mashed potatoes, and even pasta. It's always a crowd-pleaser.

Kiran Hashim

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I'm not a big fan of spicy food, so I omitted the habanero pepper. The stew was still plenty flavorful without it.

Yasir Rafiq

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The only thing I would change about this recipe is to add more vegetables. I think some chopped carrots, celery, and bell peppers would be a great addition.

Kathryn Justice

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This stew is so easy to make. I was able to throw it together in about 30 minutes. It's perfect for a busy weeknight meal.

gaming shepon

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I love the vibrant colors of this stew. It's so inviting and makes me want to dig in.

Rajpoot Khokhr

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I made this stew last night and it was a hit with my family. The chicken was tender and juicy, and the sauce was flavorful and aromatic. I will definitely be making this again!