Jamaican Pork Stew


by: Chew Me Blog

I created this recipe using random leftover vegetables from the fridge, and some staple pantry items. I made it on the stove, but it would also be great in the crock pot!


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serves: 4

4 tbsp olive oil, divided

4 tbsp jerk seasoning, divided

1 lb pork (all I had was pork loin but I think pork shoulder would've been better)

1 cup onions, diced

1 cup carrots, diced

1 cup celery, diced

2 sweet peppers, diced

1 can 9oz crushed tomatoes

2 tbsp flour

5 cups chicken stock

salt and pepper to taste

Nutrition Facts
Jamaican Pork Stew

Servings Per Recipe: 4

Amount per Serving

Calories: 619

  • Total Fat: 41.7 g
  •     Saturated Fat: 11.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 90.7 mg
  • Sodium: 622.9 mg
  • Total Carbs: 31.7 g
  •     Dietary Fiber: 4.1 g
  •     Sugars: 11.2 g
  • Protein: 30 g

how is this calculated?

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1.  Cut pork into cubes and mix with 2 tbsp olive oil and 2 tbsp jerk seasoning. Cover and let marinate for at least 30 minutes.

2.  In a dutch oven, heat remaining olive oil on medium high heat. Add the marinated pork and cook until very brown. Remove pork and set aside.

3.  In the same pot, add onions, celery and carrots. Depending on what cut of pork you use, you may need to add a little more oil. Cook vegetables on medium heat until soft, about 10 minutes.

4.  Add flour to the cooking vegetables and stir for one minute, the flour should be like a wet sand consistency.

5.  Stir in chicken stock one cup at a time allowing the liquid to come to a boil before adding more.

6.  Add peppers, crushed tomatoes and cooked pork.

7.  Bring stew back up to a boil, reduce to medium low heat, cover and cook for 45 minutes to an hour.

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