Caribbean Pumpkin Stew with Pork
A hearty Caribbean stew featuring tender pork simmered with seasonal pumpkin and aromatic spices, delivering comforting flavors perfect for a weeknight meal.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer neededHeat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat.
- 07:00Add the pork cubes and brown them on all sides, about 5-7 minutes. Work in batches if necessary to avoid overcrowding the pot.
- 04:00Remove the browned pork and set aside. In the same pot, add the chopped onion and sauté until softened, about 3-4 minutes.
- 02:00Add minced garlic, chopped green bell pepper, and tomato paste. Cook, stirring frequently, for about 2 minutes until fragrant and the tomato paste darkens slightly.
- No timer neededReturn the browned pork to the pot. Stir in the ground allspice, brown sugar, salt, black pepper, fresh thyme sprigs, and the whole or halved Scotch bonnet pepper.
- 60:00Pour in the chicken stock, bring the stew to a gentle boil, then reduce heat to low. Cover the pot and simmer for 60 minutes, stirring occasionally.
- 20:00After 60 minutes, add the cubed pumpkin to the stew. Continue to simmer uncovered for an additional 20 minutes, or until the pumpkin and pork are tender but not falling apart.
- No timer neededRemove and discard the thyme sprigs and Scotch bonnet pepper. Taste and adjust seasoning with additional salt or pepper if needed.
- No timer neededServe the stew hot, garnished with freshly chopped cilantro or parsley if desired. Enjoy with steamed rice or your choice of side.
Chef tips
- For a milder stew, remove the seeds from the Scotch bonnet pepper before adding or substitute with a milder chili pepper.
- Brown the pork thoroughly to enhance the depth of flavor in the stew.
- Do not stir the stew vigorously once the pumpkin is added to prevent it from breaking down too much.
- Leftover stew tastes even better the next day after flavors have melded.
Equipment check
- large heavy-bottomed pot or Dutch oven
- wooden spoon
- knife
- cutting board
- measuring spoons
- measuring cup
Nutrition per serving
- Calories420
- Protein35 g
- Carbs18 g
- Fat20 g
Tags
Behind the dish.
Overview
This Caribbean Pumpkin Stew with Pork combines tender chunks of pork with sweet, seasonal pumpkin and a fragrant blend of spices. Slow simmered to meld the flavors, this dish is perfect for chilly evenings when comfort food is just what you need. Rich, hearty, and filled with autumnal spices, it epitomizes Caribbean home cooking at its best.
Why you’ll love it
- Uses seasonal pumpkin to add natural sweetness and nutrition
- Richly spiced with allspice, thyme, and Scotch bonnet for authentic Caribbean flavor
- Simple ingredients come together in one pot for easy cleanup
- Perfect as a comforting weeknight meal or delicious leftovers
Ingredient notes
- Pork shoulder: Ideal for stewing due to its marbling and tenderness after slow cooking.
- Pumpkin: Use firm, seasonal pumpkin varieties like kabocha or sugar pumpkin, peeled and cubed.
- Scotch bonnet pepper: Adds authentic heat and flavor—use carefully or substitute with habanero or omit for less heat.
- Spices & herbs: Ground allspice, fresh thyme, and garlic are key to the aromatic profile.
- Stock: Chicken or vegetable stock enriches the stew base.
Serving & storage
Serve hot, ideally with steamed rice, flatbread, or fried dumplings to soak up the flavorful broth.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly until steaming hot before serving.
This stew also freezes well for up to 3 months—cool completely before freezing and thaw overnight in the refrigerator before reheating.
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