Mi Banco's Plantain & Pork Stew

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Hearty one-pot stew with tender pork, sweet plantains, and rich tomato sofrito, slow-cooked to perfection. This Puerto Rican-inspired one-pot recipe, ready in about 145 minutes, pairs pork shoulder, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 pound, cut into 1-inch cubes pork shoulder
• 2 tablespoons olive oil
• 1 large, diced onion
• 1, diced green bell pepper
• 2 cloves, minced garlic
• 1 (14.5-ounce) can diced tomatoes
• 1 cup chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 ripe, peeled and sliced 1/2-inch thick plantains
• 2 tablespoons, chopped fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high. Brown 1 pound pork shoulder cubes on all sides for 5-6 minutes, then remove and set aside.
2. Step 2: Add 1 diced onion, 1 diced green bell pepper, and 2 minced garlic cloves to the pot. Sauté for 3-4 minutes until softened and fragrant.
3. Step 3: Stir in 1 can diced tomatoes, 1 cup chicken broth, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Return pork to pot, bring to a simmer, cover, and cook on low for 1.5 hours.
4. Step 4: Add 4 sliced plantains to the pot, cover, and simmer for 30 minutes until plantains are tender. Garnish with 2 tablespoons chopped cilantro before serving.