Cuban Crazy Quilt Pork Stew

You are likely to think I’m not quite in my right mind to be making a stew using winter vegetables in the summer.  But, honestly, there’s a method to my madness.  Some of you may recall my post about cooking for stays on our boat.  We have a barbecue on the stern rail where the captain can grill meats and vegetables, but I also prepare food in advance so that we can have variety and I don’t have to toil in the miniscule galley.

FYI: My husband is the captain, and I am first mate and cook.  When we’re on the boat, we share about 300 square feet of living space.  How does this work maritally?  Well, he has a shirt that says “Captain,” and I have a shirt that says “Don’t Yell at Me!”  Generally, the atmosphere is very pleasant although there have been moments…but back to the stew.

So, as you can see, it isn’t so crazy to make a tasty, filling, healthy, and crazy-quilt colourful pork stew whose leftovers can be frozen and then eaten when floating at anchor.  This recipe takes some chopping but it’s worth it!

Printer-friendly recipe

Makes 6 1-cup servings


  • 1 12 oz. pork tenderloin, cut in 1″ cubes
  • 1 tsp. ground cumin
  • Salt and pepper
  • ½ cup chicken broth or 2 tbsp. chicken broth powder + ½ cup of water
  • 1 medium onion, diced
  • 1 tsp. garlic, minced
  • ¼ cup of water
  • 1 sweet potato, peeled and diced
  • 1 carrot, diced
  • 1 parsnip, diced
  • 1 cup celery, diced
  • 1 cup cooked black beans, rinsed and drained
  • 2 oranges, sectioned (I used clementines)
  • ¼ cup lime juice
  • ¼ cup fresh coriander, chopped


  1. Season pork with cumin, salt, and pepper.
  2. In a large pot, heat either the chicken broth or powder + water mixture until it is bubbling.
  3. Saute onion and garlic until onion is translucent (1-2 minutes).
  4. Add pork and lower heat to medium, stirring frequently.  Cook until meat is no longer pink (about 5 minutes).  If the bottom of your pot gets dry, add a little water.
  5. Remove pork, onion, and garlic from the pot and reserve in a bowl.
  6. Put ¼ cup of water in the pot and add sweet potato, carrot, parsnip, and celery.  Cover the pot, lower the heat, and let the vegetables steam (about 10-15 minutes), stirring occasionally.  Vegetables are cooked when you can put a fork into a piece of sweet potato.  Don’t overcook or vegetables will be mushy.
  7. Add black beans, oranges, lime juice, and cooked pork, onions, and garlic.  Include any juices from the meat.
  8. Bring to a boil and then reduce to a simmer for 1 minute.
  9. Sprinkle with coriander.
  10. Stew can be served as is or over rice.

For Weight Watchers: Each 1-cup serving is 3.5 points on the Points plan and 4 points on the PointsPlus plan.

(Adapted from “Cuban Stir-fry of Pork, Black Beans and Sweet Potatoes” in Lucy’s Kitchen: Signature Recipes and Culinary Secrets by Lucy Waverman.)

Did you find this helpful?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s