Caribbean Stew

Dietricha Durtschi


This is my own recipe that I dreamed up out of who knows where. I know it is not really like caribbean food, but everybody loves it, so no one argues the name. One of my best recipes! If you like sweet and spicy food, give this a try. Let me know how you like it.

Blue Ribbon Recipe

What a fabulous mix of fruit, veggies and coconut milk... Heavenly. The Test Kitchen


★★★★★ 2 votes

8-10 or more!
1 Hr 30 Min
20 Min
Stove Top


  • 2 lb
    pork shoulder or thick pork steak
  • 3 can(s)
    coconut milk--careful not to get cream of coconut, it doesn't work nearly as well.
  • 1 large box
    fresh mushrooms
  • 5 medium
    tomatoes, diced
  • 4-6 medium
    zucchini-green and yellow, if don't have access to them, butternut or acorn squash, oven cooked, then diced
  • 2 large
    red bell peppers
  • 2 large
    orange bell peppers
  • 1 large
    green bell pepper
  • 4 medium
    mangos, diced
  • 3 can(s)
    pineapple chunks
  • 1--3 medium
    anaheim peppers
  • 1/3 c
    brown sugar, firmly packed
  • 3 tsp
    sage, rubbed
  • 1 1/2 Tbsp
    fresh ginger, minced
  • 2-6 clove
    fresh garlic, minced
  • dash(es)
    salt and pepper to taste
  • 1 Tbsp
    olive oil
  • 3 can(s)
    canned mandarin oranges
  • 1 large
    red onion chopped
  • 1 bunch
    fresh basil to taste

How to Make Caribbean Stew


  1. Cut the pork into 1 inch squares. In a large pot, braise pork in the olive oil, along with chopped red onion. Brown pork. Dice tomatoes, squash, and mangos, add to pork. Add pineapple chunks, mushrooms, garlic, and mandarin oranges. For a thicker stew, drain, but keep, the juice from the pineapple chunks and mandarin oranges.

    Add bell pepper last so they will remain crisp.
  2. Using plastic sterile gloves (the kind you can get at your drugstore) slice open the anaheim pepper(s), remove seeds, and mince into very tiny pieces. I like this recipe with only 1 or 2 peppers, but you may like it hotter. IMPORTANT: while wearing the gloves, do not touch your mouth, nose, or eyes.
  3. Add brown sugar, slowly to taste until right amount of sweetness desired is achieved.
  4. Add coconut milk and simmer for 20 minutes.
  5. Add sage, fresh chopped basil, and salt and pepper to taste. Trying after each addition to ensure no over or under spicing occurs.
  6. You can add 1 teasp nutmeg for a different taste. You can make this into a stir fry, I haven't tried it yet. I will put this together and have you a recipe for the stir fry within a few days.

    You can also use chicken with/instead of pork, or go meatless. You can also use 1-2 pounds of precooked, deveined shrimp, but add them last so the don't shrink.
  7. Serve with rice. I like brown rice, but white, or wild rice does very well, too.
  8. Enjoy!

Printable Recipe Card

About Caribbean Stew

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Asian
Other Tag: Healthy

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