Comfort in a bowl! This Latin dish is a cross between a stew and a soup. If you want to eat it as a soup, serve it with some fresh avocado on top. If you prefer to have this over rice, try it with my Latin yellow rice (I had it both ways!).
Slow Cooker Pork and Gandules (Pigeon Peas) Stew
Slow Cooker Pork and Gandules (Pigeon Peas) StewThe inspiration for this dish came from the signature Puerto Rican dish Arroz Con Gandules. A combination of rice, pigeon peas and pork,
cooked with Puerto Rican-style sofrito. All the same flavors made easy by cooking it in the slow cooker and leftovers freeze well.
Gandules (also known as pigeon peas) are one of my favorite legumes which can be purchased canned or dried, for this recipe I used Goya canned.
Yum! This is loaded with flavor, tons of vegetables and it’s SO so good! This is a keeper in my book. If you don’t eat pork, chicken breast would work great too. Enjoy!
To see more Skinnytaste crock pot recipes, you can click this link.
And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!
Slow Cooker Pork and Gandules (Pigeon Peas) Stew
Ingredients
For the pork:
- 1 lb boneless pork tenderloin, cubed
- 1 teaspoon olive oil
- 1/2 tbsp dried oregano
- 1/4 tsp cumin
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- juice of 1/2 lime
- 1 1/2 tsp sazon seasoning, I used homemade
For the stew:
- 2 cans, 29 oz total gandules
- 1 small onion, chopped
- 4 garlic cloves, crushed
- 1 cup diced red pepper diced
- 1 tbsp diced jalapeno
- 1/2 cup tomato sauce
- 2 tbsp olives w/brine
- 1 medium potato, peeled and diced (about 1 1/2 cups)
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cups of greens such as escarole, chopped kale or baby spinach
- 1 cup water
Instructions
- Marinade the pork with oil, oregano, cumin, salt, pepper, lime juice and sazon.
- Refrigerate overnight for best results.
- Transfer to the slow cooker along with the remaining ingredients.
- Cover and cook 4 hours on high or 8 hours on low.
