Savory Plantain and Pork Stew

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

A comforting stew featuring tender pork, ripe plantains, and aromatic spices simmered until deeply flavorful. This Puerto Rican-inspired quick recipe, ready in about 130 minutes, pairs Pork shoulder, Ripe plantains, Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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

• 1.5 lbs Pork shoulder
• 3 medium Ripe plantains
• 1 medium Onion
• 3 cloves Garlic
• 1 cup Tomato
• 1/2 cup Green bell pepper
• 2 cups Vegetable broth
• 1 tsp Cumin
• 1 tsp Paprika
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

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

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1.5 lbs cubed pork shoulder and sear for 4-5 minutes per side until browned, then remove and set aside.
2. Step 2: Add 1 diced onion and 3 minced garlic cloves to the pot, sautéing for 2 minutes until fragrant. Stir in 1 cup diced tomato and 1/2 cup diced green bell pepper, cooking for 3 minutes until softened.
3. Step 3: Return the seared pork to the pot, then add 2 cups vegetable broth, 1 tsp cumin, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, cover, and reduce heat to low. Cook for 1 hour and 30 minutes until pork is tender.
4. Step 4: Add 3 medium sliced ripe plantains (1/2-inch thick) to the pot, cover, and cook for 20 minutes until plantains are soft and slightly caramelized.