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Caribbean Pork Curry (Porc Colombo)

  • 40 m
  • 1 h
EatingWell Test Kitchen
“Curry was brought to the Caribbean by British colonizers and the Indians they brought with them to work the sugar plantations. Our version uses lean, quick-cooking lean pork tenderloin.”


    • 12 ounces pork tenderloin, trimmed and cut into ¾-inch chunks
    • Salt & freshly ground pepper, to taste
    • 2 teaspoons canola oil, divided
    • 1 large onion, coarsely chopped (1½ cups)
    • 1 large green bell pepper, seeded and chopped (1½ cups)
    • 3 large cloves garlic, minced
    • 2 tablespoons curry powder
    • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
    • ½ teaspoon ground allspice
    • ¼ teaspoon ground cinnamon
    • 2 cups reduced-sodium chicken broth
    • 1½ pounds sweet potatoes, peeled and cut into ¾-inch chunks (5 cups)
    • ½ cup chopped tomatoes, fresh or canned
    • 2-3 Scotch bonnet chiles, pierced all over with a fork
    • 1 bay leaf


  • 1 Season pork with salt and pepper. Heat 1 teaspoon oil in a Dutch oven or heavy soup pot over high heat. Add pork and cook, stirring occasionally, until browned on all sides, about 6 minutes. Transfer to a plate lined with paper towels and set aside.
  • 2 Reduce heat to medium and add remaining 1 teaspoon oil to pot. Add onion and bell pepper and cook, stirring, until vegetables are soft, about 5 minutes. Add garlic, curry powder, thyme, allspice and cinnamon; cook, stirring, until fragrant, about 1 minute more.
  • 3 Add broth, sweet potatoes, tomatoes, chiles and bay leaf. Bring to a simmer, reduce heat to low. Cover and simmer, stirring occasionally, until sweet potatoes are very tender and the sauce has thickened, 15 to 20 minutes.
  • 4 Add reserved pork and cook until heated through, about 3 minutes. Remove chiles and bay leaf. Adjust seasonings and serve.
ALL RIGHTS RESERVED © 2019 Printed From 10/21/2019