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Meat, Africa and overseas

Creole pork stew with rice

Creole pork stew with rice is a simmered dish for 4 people, ready in 1 hour 25 minutes, rated easy, for about €2.70 per person. Pork marinated in lime juice and thyme simmers with tomatoes, onions, and a whole chile until tender. The key to success is the marinade and a long, slow simmer.

Tonight, we're simmering a Creole pork stew, scented with thyme and scallions, with white rice.

Creole pork stew with rice
Total time
1 h 25
Difficulty
Easy
Cost per person
€2.70
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This stew combines tender pork, the scent of thyme, a bright hit of lime, and a tomato base lifted by a whole chile pepper you remove before serving. Onions and scallions build a fragrant base, while whole cloves add a subtle warm note. White rice soaks up the sauce and balances everything without covering up the meat's flavor.

It's a good fit for a lazy Sunday or a calm weeknight, whenever you have time to let it simmer unattended. Since the chile stays whole, kids can eat the stew without any heat as long as you pull the pepper out before serving. It also works well for guests, since the pot stays warm while everyone gathers around the table.

The ingredients

4 people

Butcher

  • Pork shoulder 800 g

Fruits and vegetables

  • Lime 1
  • Onions 2
  • Scallions 4
  • Garlic 4 cloves
  • Thyme 3 sprigs
  • Chile pepper 1

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Whole clovesoften in the pantry 3
  • Riceoften in the pantry 280 g
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Cut the pork into cubes, mix it with lime juice, garlic, thyme, salt, and pepper, and let it marinate. 20 min

    Pat the meat dry before browning it, it will color better.

  2. Brown the pork in oil in a Dutch oven, then set it aside. 10 min

    Don't overcrowd the pot, sear the meat in two batches if needed.

  3. Cook the sliced onions and scallions with the whole cloves in the same pot. 6 min

    Stick a clove into a whole onion so you can easily remove it later.

  4. Return the pork to the pot, add the tomatoes and the whole chile pepper, then let it simmer covered over low heat. 50 min

    Add a bit of hot water if the sauce reduces too much.

  5. Cook the rice in salted water and serve the stew, removing the whole chile pepper. 11 min

    Let the sauce reduce uncovered for the last five minutes so it coats the meat.

Our tips to get it right

  • Pick a well marbled pork shoulder, it stays moist after the long simmer, unlike a leaner cut that would dry out.
  • If you skip the overnight marinade, still give the pork the full 20 minutes called for, so the garlic and lime have time to work into the meat.
  • Taste the sauce before serving and adjust the salt, since canned crushed tomatoes vary in acidity from brand to brand.

The variations

  • Swap the pork shoulder for boneless chicken thighs, they cook faster, about 35 minutes of simmering is enough.
  • For a vegetarian version, replace the pork with cooked kidney beans and roasted eggplant chunks added near the end of cooking.
  • For busy weeknights with kids, serve the stew over rice warmed quickly in the microwave instead of cooked fresh, it saves time.

What to serve it with

  • White or Creole seasoned rice
  • Fried plantains
  • Cucumber salad with lime

Storage

The stew keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, though it's best to cook the rice fresh or freeze it separately. Reheat gently on the stovetop, adding a splash of water to loosen the sauce.

Questions about this dish

Can you make this stew ahead of time?

Yes, it's actually better that way. Make the stew a day ahead, the flavors deepen overnight. Reheat it gently over low heat and serve with freshly cooked rice.

How do you keep the stew mild if you're worried about spice?

Leave the chile whole without piercing it, then remove it as soon as the stew finishes simmering. The sauce keeps a light aroma without turning spicy, which works well for kids.

Can you use a different cut of pork instead of shoulder?

Yes, pork butt works just as well and has a similar texture after a long simmer. Avoid lean cuts like tenderloin, since they tend to dry out during slow cooking.

Does this stew freeze well?

Yes, it freezes very well for up to 2 months in an airtight container. Cook the rice fresh when you're ready to serve instead of freezing it with the stew.

How long does it take to make a Creole pork stew with rice?

Count 1 h 25 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Creole pork stew with rice?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Creole pork stew with rice cost?

About €2.70 per serving, or €10.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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