Slow-Cooked Latin American Pork Stew with Plantains

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A hearty Latin American stew featuring tender slow-cooked pork shoulder and sweet plantains simmered in a rich tomato and spice broth. This Latin American recipe, ready in about 130 minutes, pairs pork shoulder, ripe plantains, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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

• 2 pounds, cut into 1.5-inch cubes pork shoulder
• 2 medium, peeled and sliced into 1/2-inch rounds ripe plantains
• 3 tablespoons olive oil
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 14 ounces, canned diced tomatoes
• 2 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup, chopped fresh cilantro
• for serving lime wedges

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

Instructions

1. Step 1: Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat. Add 2 pounds pork shoulder cubes and brown on all sides, about 6-8 minutes, until they develop a deep crust; transfer pork to a plate.
2. Step 2: In the same pot, add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent, then add 4 minced garlic cloves and cook for 30 seconds until fragrant.
3. Step 3: Stir in 14 ounces canned diced tomatoes, 2 cups chicken broth, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Return browned pork to the pot and bring to a simmer.
4. Step 4: Cover and reduce heat to low, cooking for 1.5 hours until the pork is tender and the sauce has thickened slightly.
5. Step 5: Add 2 sliced ripe plantains to the stew, stir gently, and cook uncovered for an additional 15 minutes until the plantains are soft and infused with the sauce.
6. Step 6: Remove from heat, stir in 1/4 cup chopped fresh cilantro, and serve hot with lime wedges on the side for squeezing over the stew.