Adjust the oven rack so it is 6 inches below the heating element and preheat the broiler. Line a baking sheet with foil.

Heat 1 tablespoon of the oil in a large soup pot or Dutch oven over medium-high heat. Add the onion, bell pepper, and carrot and sauté until the onion is translucent, about 5 minutes. Add the garlic, ginger, thyme, and habanero and cook for 1 minute, stirring constantly. Add the tomato paste and stir to coat the vegetables. Add the chicken broth, sweet potatoes, and Worcestershire. Bring to a simmer over medium-high heat, reduce the heat to low, and simmer, uncovered, stirring occasionally, until the sweet potatoes are tender, about 15 minutes.

While the soup is simmering, place the pork on the prepared baking sheet and toss with the remaining 1 tablespoon of oil. Sprinkle the meat with the flour, brown sugar, allspice, cinnamon, pepper, and salt and toss to coat. Arrange the meat in a single layer and broil, without stirring, until the meat is browned on one side, 4 to 5 minutes (the pork will finish cooking in the soup).

Transfer the pork and drippings from the baking sheet to the pot. Simmer gently, uncovered, stirring occasionally, until the flavors have melded and the soup has thickened a bit, about 10 minutes more. If you’d like the soup to be still thicker, use a potato masher to mash some of the sweet potatoes. Season the soup with the lime juice and soy sauce.

Ladle the stew into bowls and serve immediately.