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Brooks Tropicals


Pork lime stew

Stews are popular up north in the winter, providing the means to deal with the weather outside. Stews are also popular in Central America and the Caribbean, where they take on a lighter personality. With basically the same ingredients, these compass-opposite stews differ in their use of limes. Try a stew that's more suited for summer fun.


2 tbs vegetable oil
3 cloves garlic, chopped
1 red onion, chopped
3 1/2 cups vegetable broth
2 tsp cumin
1 tsp coriander
1 tsp salt
1 tsp pepper
15 oz. package precooked pork roast
1 tbs vegetable oil
4 green onions, chopped
1 poblano chili, seeds discarded, chopped (wear gloves!)
1 large tomato, chopped
6 small or 3 large limes (1/2 cup lime juice)
1/3 cup culantro, chopped
tortilla chips

Yield: 6 servings
Prep time: 20 minutes, plus 45 minutes of cooking


1. In a large pot over medium-high heat, heat 2 tbs vegetable oil. Add the garlic and cook for 2 minutes. Add the red onion and cook for another 3 minutes.
2. Add the broth, cumin, coriander, salt and pepper to the pot. Turn up the heat to high. Bring to a boil.
3. Meanwhile, shred the precooked pork. Add to the pot.
4. When the pot comes to a boil again, reduce heat to medium-low and simmer for 20 minutes.
5. Meanwhile, in a small skillet over medium-high heat, heat 1 tbs vegetable oil for 2 minutes. Add the green onions and chili. Sauté for 3 minutes. Add the tomato and cook another 5 minutes.
6. Pour the tomato mixture into the soup pot and add the juice of the limes. Simmer for an additional 10 minutes.
7. Remove from heat, stir in the culantro. Serve with tortilla chips.

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