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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!