Mystic City Spiced Pork and Plantain Stew
This rich and aromatic stew is a hearty tribute to ancient flavors and abundant feasts. Tender chunks of pork shoulder simmered with sweet plantains, bell peppers, and a medley of warming spices create a deeply satisfying meal. Each spoonful transports you to a hidden world of culinary delight.
Directions
- 1
Pat pork cubes dry with paper towels. Season generously with salt and black pepper.
- 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the pork in batches on all sides, then remove with a slotted spoon and set aside.
- 3
Add the red onion and bell peppers to the pot and cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 4
Stir in the ground cumin, smoked paprika, coriander, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, allowing the spices to bloom.
- 5
Return the browned pork to the pot. Add the diced tomatoes and chicken broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 1 1/2 hours, or until the pork is tender.
- 6
Add the plantain rounds to the stew, gently stirring them in. Continue to simmer, uncovered, for another 20-30 minutes, or until the plantains are tender and the stew has slightly thickened.
- 7
Taste and adjust seasonings as needed. Garnish with fresh cilantro before serving. This stew is excellent served with rice or crusty bread.