📝 About This Recipe
Transport your kitchen to the sun-drenched islands of Martinique and Guadeloupe with this signature Creole classic. This fragrant pork stew is defined by its unique 'Colombo' spice blend—a legacy of Indian influence in the Caribbean—which results in a silky, golden sauce that is earthy, aromatic, and deeply comforting. Slow-cooked with tender potatoes and creamy coconut milk, it is a masterclass in the vibrant fusion of French and West Indian culinary traditions.
🥗 Ingredients
The Marinade
- 2.5 pounds Pork Shoulder (cut into 1.5-inch cubes)
- 4 cloves Garlic (minced)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 tablespoon Colombo Powder (Caribbean style)
- 1 teaspoon Salt and Black Pepper (to taste)
The Stew Base
- 3 tablespoons Vegetable Oil (for searing)
- 1 large Yellow Onion (finely chopped)
- 3 pieces Spring Onions (sliced, white and green parts separated)
- 2 tablespoons Colombo Powder (additional for the sauce)
- 4 sprigs Fresh Thyme (leaves removed)
- 1 whole Scotch Bonnet or Habanero (left whole to avoid excessive heat)
Vegetables and Liquid
- 3 medium Yukon Gold Potatoes (peeled and cubed)
- 1 large Zucchini (diced into thick half-moons)
- 1 cup Coconut Milk (full fat)
- 2 cups Chicken Stock (or water)
- 1/4 cup Fresh Parsley (chopped for garnish)
👨🍳 Instructions
-
1
In a large glass bowl, combine the cubed pork shoulder with the minced garlic, lime juice, 1 tablespoon of Colombo powder, salt, and pepper. Toss well to coat and refrigerate for at least 30 minutes (ideally overnight) to tenderize the meat.
-
2
Heat the vegetable oil in a heavy-bottomed Dutch oven or large pot over medium-high heat.
-
3
Remove the pork from the marinade (reserve the liquid) and sear the meat in batches until browned on all sides. Do not crowd the pan. Remove the meat and set aside.
-
4
In the same pot, add the chopped onion and the white parts of the spring onions. Sauté for 4-5 minutes until translucent and slightly caramelized.
-
5
Stir in the remaining 2 tablespoons of Colombo powder and the fresh thyme. Toast the spices for 1 minute until fragrant, being careful not to burn them.
-
6
Return the pork and any accumulated juices to the pot. Stir to coat the meat thoroughly in the toasted spice mixture.
-
7
Add the chicken stock and any leftover marinade liquid. The liquid should just cover the meat. Bring to a boil.
-
8
Reduce the heat to low, cover the pot, and simmer gently for 45 minutes.
-
9
Add the cubed potatoes and the whole Scotch Bonnet pepper. Ensure the pepper stays intact; do not cut it, as its purpose is to infuse aroma without overwhelming heat.
-
10
Cover and continue to simmer for another 20 minutes.
-
11
Stir in the diced zucchini and the coconut milk. The coconut milk adds a creamy finish and balances the spices.
-
12
Simmer uncovered for a final 15-20 minutes until the pork is fork-tender and the sauce has thickened to your liking.
-
13
Carefully remove and discard the whole Scotch Bonnet pepper and any woody thyme stems.
-
14
Taste and adjust seasoning with extra salt or a squeeze of lime if needed. Garnish with fresh parsley and the green parts of the spring onions.
💡 Chef's Tips
If you cannot find store-bought Colombo powder, you can make a substitute using a mix of turmeric, cumin, coriander, mustard seeds, and a pinch of toasted rice flour for thickening. Always keep the Scotch Bonnet pepper whole; if it bursts, the stew will become significantly spicier. For the best texture, use pork shoulder (butt) rather than loin, as the fat content keeps the meat succulent during the long simmer. This dish tastes even better the next day after the flavors have had time to meld in the refrigerator. If the sauce is too thin, smash a few of the cooked potato cubes against the side of the pot and stir them back in to naturally thicken the gravy.
🍽️ Serving Suggestions
Serve steaming hot over a bed of fluffy white basmati or jasmine rice. Pair with a side of 'Boudin Créole' (Antillean blood sausage) for a truly traditional feast. Accompany with fried sweet plantains (maduros) to provide a sugary contrast to the savory spices. A cold glass of Ti' Punch (white rum, lime, and cane syrup) is the classic beverage pairing. A simple green salad with a sharp vinaigrette helps cut through the richness of the coconut sauce.