This was first served to me over egg noodles, but it’s also good over rice. When I was seven years old, a Cuban buddy taught me how to make this recipe. It is still one of my favorites now, twenty years later. This recipe is wonderful, so don’t be put off by the odd ingredient combination. This recipe’s lack of measurement requirements is a wonderful feature. It is infinitely scalable because each ingredient is used in an identical amount.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon vegetable oil
- 1 pound boneless pork roast, cubed
- 1 pound onions, diced
- 1 pound bananas, peeled and diced
- 1 (16 ounce) can diced tomatoes with juice
- cayenne pepper to taste
- salt and ground black pepper to taste
Instructions
- Heat the oil in a large skillet over medium heat, and brown the pork on all sides. Mix in the onions, and cook and stir until tender.
- Mix the bananas and tomatoes with juice into the skillet. Bring to a boil, reduce heat to medium low, and simmer 30 minutes, stirring occasionally, until pork is very tender. Season with cayenne pepper, salt, and pepper.
Nutrition Facts
| Calories | 197 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 4 g |
| Protein | 11 g |
| Saturated Fat | 1 g |
| Sodium | 138 mg |
| Sugars | 14 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Very good flavor. I did add some black beans and served over quino!!
I made it – but with lots of changes so does that mean I really made it? Anyway, I got lots of compliments the first meal and lots of middleschoolers coming into my classroom asking what smelled so good when I took leftovers to school for lunch. It was thick, spicy and AMAZING with these changes I made by combining this recipe with Chef John’s Goulash recipe plus some of the previous reviewers suggestions: 1t cumin 28 oz chopped tomato 14oz chicken stock 2 stalks celery 1/4 of a chopped kabocha seasonings from Chef John’s Goulash: 2T Paprika 2t crushed caraway seeds 1t marjoram 1/2 t thyme (fresh 4 sprigs) 1 bay leaf 1/2 t cayenne
Holy Cow! this is really good! I used a 28 oz can of diced tomatoes and seasoned it with creole seasoning, salt, pepper and cumin and served it over egg noddles!!
Had fun with this recipe at the soup kitchen. No one could guess that there were bananas in this. Very easy and quick to make.
I made this recipe for 45-people and did not receive one complaint. When you read that you put in diced bananas you think that it would be disgusting. but the bananas pretty much dissolve and make and thicken the sauce giving a great consistency and flavor. As far as the cayenne pepper I let every one season theirs to taste.
I made this recipe as written but added some cumin as suggested by some of the other reviewers. It was tasty but somehow unmemorable. Some more exact guidance with the various spices might be helpful. “To taste” is not much help when one has never tried a recipe before. I would appreciate it if the person who originally posted this recipe would specify how much cayenne, how much pepper, etc. The bananas might not have been enough. Are the bananas in the recipe for flavor, for texture, or both? I’m not familiar with plantains, so would they have been better to use? I think this recipe could be better, I just don’t know how to improve it.
Very yummy and easy to make and cheap which is always good!!
I was interesting and tasty but I can’t see myself making it again. Must be the bananas…
We had something similar while on vacation in the Dominican Republic. I substituted plantains for the bananas and it was simply wonderful!
I was looking for something “different” and decided to try this. I had all the ingredients but after reading ALL the reviews, I decided to embellish. I am amazed that some would add water and then claim no flavor! Really? Duh!! Added to the recipe as posted…Cumin, Sazon and Italian seasonings and went ahead and salt and peppered. Added 2 cups Italian diced tomatoes and 1 can mild Rotel and a couple of splashes of V-8 juice. Diced up a sweet potato I had as well for added sweetness. I threw in some Elbow Macaroni and a handful of Quinoa and cooked it right in the same huge covered skillet which soaked up the juice nicely. No need to cook noodles separate and dirty up more pots! The pasta and quinoa is so much more flavorful cooked right in with the recipe! This was FANTASTIC on our 1st 2013 COLD Florida day (32 degrees) 🙂
I was intrigued by this recipe, but it was pretty gross.
Not sure why this showed up under Canadian recipes. It was good. Not used to having a sweeter goulash. Worth a try though.
This was very interesting. I just didn’t love the flavors enough to ever make it again.
This was just delicious! Used 2 bananas, +1# country ribs, and 4 cups diced tomatoes because that was what I had! I also didn’t have onion that day, so I used onion powder and added cumin. My whole family loved it.
I followed this recipe, except i added three mild chili peppers, an extra can of tomatoes,and some cumin. The flavors together are a good combination, but my husband and I both found it way too sweet with so much banana. I will make this again, with a little extra tweaking. I will maybe use only half of one banana instead of a pound. It also needs a little spice so I will still use some chili peppers, or maybe a tiny bit of chili sauce or paste. Its a good starter recipe though and seems to be pretty versatile.
loved the flavor. liked it over egg noodles
Simple but tasty recipe. I added mushrooms and considered adding black beans. I served it over rice.
I loved this!My favorite flavor is banana, my favortie veggies are tomatoes, and I love to cook with onion, so I had to try this and I loved it…I used cajun seasoning instead of cayenne, also I dredged the pork in flour and cumin before browning….SOoooo tasty could not get enough!
Although this is the first time I made this recipe, I used the reviewers’ suggestions and used 3 cans of Rotel tomatoes with chilis, added cumin, and cut the pork into tiny pieces. I thought it was good, and my husband really liked it, but we both still thought it was missing something. I liked it paired with egg noodles, and I might make it again. But first, I’d like to figure out what it’s missing.
My guy and my friend were going on about Cuba having the best pork. I’ve never been, so did a search for “Cuban pork” and decided to try this out. The combination intrigued me and sounded pretty off the wall! I used pork chops rather than a roast, and added cumin as someone here suggested. We all liked it-a lot! My friend is a Chef and it even passed her taste test. Thank you for posting this!
I was alittle scared when I saw bananas and tomatoes in the same dish, but what a GREAT combination of ingredients. On my first attempt I used plantains as others suggested,as well as rotel tomatoes, cumin and chili powder. I served it over Brazilian Rice (from this website).The dish was delicious, but found the plaintains to be bland. I used bananas the second time I made it and the flavor was very nice. I also cooked the pork first, removed it before cooking the rest of the ingredients and put it back in to cook a little more before serving. I found the pork to be too dry when you leave it in the whole time (first attempt). All in all great recipe! Next time I make it I might try pineapple in place of banana….a little sweet with a little heat!