Caribbean Mango Peach Pork Stew

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 335.5
  • Total Fat: 22.8 g
  • Cholesterol: 71.0 mg
  • Sodium: 286.0 mg
  • Total Carbs: 13.5 g
  • Dietary Fiber: 2.0 g
  • Protein: 18.7 g

View full nutritional breakdown of Caribbean Mango Peach Pork Stew calories by ingredient
Submitted by:

Introduction

A Caribbean-inspired stew that's perfect with a side salad and a high-fiber flatbread. A Caribbean-inspired stew that's perfect with a side salad and a high-fiber flatbread.
Number of Servings: 6

Ingredients

    1 lb. pork shoulder, cut into 1" cubes
    1 Vidalia onion, diced
    2 Habaņero chile peppers, seeded, veined, and minced fine
    1 4.5 oz. can diced green chile peppers
    2 medium peaches pared and cut into chunks
    1 ripe mango, peeled and cut into chunks
    1/2 tsp. white pepper
    1 tsp. allspice, freshly ground
    1/2 tsp. salt
    2 Tbl extra virgin olive oil
    1 qt. water

Directions

In a 6 qt saucepan, heat 1 tablespoon of olive oil over medium high heat. Season pork chunks with half the salt, allspice, and the white pepper. Place the pork in the saucepan and brown on all sides. Remove and set aside.

Add the remaining olive oil to the pot. Add the onions and saute until translucent (2-5 minutes). Add habaneros* and saute 2 minutes until peppers are softened. Add green chiles and cook another two minutes. Add the pork back to the pot with the peach and mango chunks and add the water. Bring to a boil, reduce heat and simmer for an hour to an hour and a half. Salt to taste and serve immediately.

*As always, when seeding and veining habaņero chiles, wear vinyl or latex gloves and thoroughly wash your cutting surface afterwards.

Serving Size: Makes 6 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user GEORGEVW.

Rate This Recipe