This is a meal I make often for my family, it’s not fancy nor is it difficult; it’s easy and cheaply made. While these recipes are both inexpensive, a few ingredients might be hard to find but can easily be substituted, not effecting the outcome. Both dishes can be into a meal of their own, served with rice and salad. I hope you give these dishes a try for your next family dinner, you won’t regret it.


Ingredients

• 2 lbs. of pork shoulder, cut into cubes.
• 1 Lime
• 2 onions, sliced.
• 6 cloves of garlic, minced.
• 2 pimentos, or 1 green bell pepper
• 2 scotch bonnet peppers
• 1/2 cup of culantro or cilantro chopped.
• 1 cup of pumpkin or butternut squash peeled and cubed.
• 1 tomato, chopped.
• 1 celery stick, chopped.
• Springs of thyme
• 1/2 cup of brown sugar
• 1/2 cup of ketchup
• 3 Tbsp of soy sauce
• 2 cans of Dark red kidney beans, low sodium (don’t drain)
• 6 cups of low sodium chicken/vegetable stock or water
• 2 Tbsp of all-purpose seasoning
• 6 Tbsp oil
• salt and pepper to taste
• Cut and clean the pork with lime. Then season the pork with one of the onions, 3 cloves of the garlic, 1/4 cup of ketchup, 3 tablespoons of soy sauce, 1/4 cup of culantro and all of the all-purpose seasoning. Let the pork marinade for a few hours in the refrigerator. 
  In a pot put 3 tablespoons of oil and the brown sugar, on low medium heat, cook to the sugar caramelizes then carefully add in the onions, garlic, pimento, scotch bonnet, tomato and celery, sauté for 2 minutes and then add the pumpkin cook on low medium heat for 2 to 3 minutes then add the beans, 2 cups of the stock, 1/4 cup of ketchup, a few springs of thyme , and 1/4 of culantro. Bring to a boil, then lower the heat and simmer, cover, and cook for for 20 minutes adjusting salt and pepper to your liking. 
  In a larger pot, add 3 tablespoons of oil along with the brown sugar caramelizing once again once caramelized add the pork sauté for 10 minutes mixing continuously until the juices from the meat are released. Then add the 4 remaining cups of stock, 1 pimento, 1 scotch bonnet, and springs of thyme. Bring to a boil, cover and simmer for 30 to 45 minutes, until half of the liquid reduced, if not, uncover the pot and raise the heat, cooking for an additional 5 minutes to some of the liquid is reduced. Adjust with salt and pepper to your liking. Serve with the beans and rice. Bon appétit!