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Slow Cooker Pork and Gandules (Pigeon Peas) Stew
4.56
from
9
votes
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!).
Cook Time:
4
hours
hrs
Total Time:
4
hours
hrs
Yield:
8
servings
Course:
Soup
Cuisine:
Latin
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.
Nutrition
Serving:
1
cup
,
Calories:
180
kcal
,
Carbohydrates:
23
g
,
Protein:
15
g
,
Fat:
3
g
,
Saturated Fat:
1.3
g
,
Cholesterol:
32
mg
,
Sodium:
720
mg
,
Fiber:
6
g
,
Sugar:
1
g
- WW Points:
2