Cuban Quimbombo Okra Stew

Cuban Quimbombo Okra Stew

Quimbombo is literally my most favorite Cuban recipe next to of course a Cuban Sandwich. Love love love this okra stew and it is so simple. Quimbombo is an Afro-Cuban recipe and one that I make on the regular.

Like most stews the longer it sits and the more days that pass the better it tastes. As it sits and “stews” and blends flavors the more flavors are developed. Also it becomes thicker from the pork and okra.

This is a sweet, salty, and veggie all together. I understand that veggie isn’t a flavor, but I don’t know how else to describe the strong okra flavor, except veggie. Okra is a southern and summer time vegetable. For this recipe you don’t even have to use fresh okra. It is actually best with frozen okra. Love that because that means this recipe can be prepared anytime of year. Honestly in the winter season it is one recipe I like to make a lot. It is a very comforting and homey meal. I highly recommend making this for a Sunday supper due to its comforting flavors and also it is really really easy.

If you are new to Cuban recipes I recommend this recipe to be the one to get you introduced to the cuisine. Quimbombo may be one of its most unique recipes but possibly (in my opinion) its most delicious!

Cuban Quimbombo Okra Stew

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4


  • 1.25 lb Lean Boneless Pork Chops cubed
  • 1/2 Yellow Onion finely diced
  • 1/2 Green Bell Pepper small dice
  • 2 Garlic Cloves minced
  • 2 Ripe Plantains 1/4 inch sliced
  • 1/2-2/3 cup Tomato Sauce
  • 1/3 cup White Wine
  • 1 bag Frozen Sliced Okra
  • 1 Bay Leaf
  • 2-3 tsp Sea Salt
  • 1 tsp Black Pepper
  • 1 TBLS Olive Oil
  • 1 Lime Sliced for Garnish


  • 1. In a dutch oven over medium heat add the olive oil. Once hot add the onions and a pinch of salt. Let the onions saute for 1-2 minutes then add the green bell pepper and garlic. Stir the ingredients and season again with salt and pepper. Let the sofrito saute for 4 minutes.
    2. Season the cubed pork with salt and pepper. Add the seasoned pork to the dutch oven. Add the white wine and tomato sauce. Season the sauce with salt and pepper. Stir the ingredients together. Let this come to a simmer then add the okra. Then let this cook uncovered lightly boiling for 5-10 minutes. 
    3. Add the sliced plantains and if the sauce is a little too dry add more white wine and tomato sauce. Bring this to a light boil and add the bay leaf. Once the dish is at a light boil cover the pot and reduce the heat to low. Allow this to cook for 15-20 minutes. Once the plantains are soft and tender and the pork is cooked turn the heat off. This recipe is best served after it has sat for a few hours. Serve warm and with jasmine white rice. 
    Squeeze some fresh lime over and enjoy!

Enjoy this absolutely delicious healthy lean and gluten free recipe. Quimbombo is best served with jasmine rice. Jasmine rice is a medium grain rice and slightly floral which is a classic Cuban rice. Squeeze a bit of fresh lime juice over the quimbombo which will help the flavors and add a brightness to the dish. Enjoy!

About the Author

Alexandra Golovac, Health Coach

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  1. Alexandra Barroso says

    your recipe sounds so much like mine but the only difference in mine, we add chorizo, chunks of ham, green olives and the plantain’s are in between. Not to ripe or too green. (pinton) thats what keeps its tasty sweetness to the recipe. As I was taught by my grandmother is the real way to cook okra stew as we call it here in miami. As time has past, I’ve tweeked the recipe a bit and have made it my own. I still keep certain secrets to my recipe. Anyway your recipe is good.