Comfort in a bowl — this slow cooker stew blends the heartiness of a stew with the comforting broth of a soup. Inspired by the classic Puerto Rican Arroz Con Gandules, it combines tender pork, pigeon peas (gandules), vegetables and bright Latin seasonings for a rich, satisfying meal. Serve it as a soup topped with sliced avocado or ladle it over yellow rice for a more traditional presentation.

Slow Cooker Pork and Gandules (Pigeon Peas) Stew

This recipe was inspired by Arroz Con Gandules — a Puerto Rican favorite that pairs rice, pigeon peas and pork with sofrito and seasonings. The slow cooker makes the flavors meld slowly and effortlessly, and leftover portions freeze and reheat well. Gandules (pigeon peas) work great straight from the can for convenience, but you can also use dried peas if you prefer to soak and cook them ahead of time.

This stew is packed with vegetables and bright Latin flavors — garlic, oregano, cumin, a touch of sazon and a squeeze of lime brighten the pork and beans. If you don’t eat pork, boneless skinless chicken breast or thighs make an excellent substitution; adjust cook time if using breasts so they remain tender. The recipe below yields a flavorful, easy weeknight meal that freezes nicely for busy days.

Ingredients

For the pork

• 1 lb boneless pork tenderloin, cut into cubes
• 1 teaspoon olive oil
• 1/2 tablespoon dried oregano
• 1/4 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Juice of 1/2 lime
• 1 1/2 teaspoons sazon seasoning (homemade or store-bought)

For the stew

• 2 cans gandules (pigeon peas), about 29 oz total (drained and rinsed)
• 1 small onion, chopped
• 4 garlic cloves, crushed or minced
• 1 cup diced red bell pepper
• 1 tablespoon diced jalapeño (optional, for heat)
• 1/2 cup tomato sauce
• 2 tablespoons olives with brine, chopped
• 1 medium potato, peeled and diced (about 1 1/2 cups)
• 1 carrot, diced
• 1 celery stalk, diced
• 2 cups greens (escarole, chopped kale, or baby spinach)
• 1 cup water (or low-sodium broth for more flavor)

Instructions

1. Combine the cubed pork with olive oil, oregano, cumin, kosher salt, black pepper, lime juice and sazon seasoning. Mix well so the pork is evenly coated. For best flavor, cover and refrigerate to marinate overnight; if short on time, allow at least 30 minutes.
2. Transfer the marinated pork to the slow cooker. Add the drained gandules, chopped onion, crushed garlic, diced red pepper, diced jalapeño (if using), tomato sauce, chopped olives, diced potato, carrot, celery, chopped greens and 1 cup water (or broth).
3. Stir gently to combine. Cover and cook on High for 4 hours or Low for 8 hours, until the pork and vegetables are tender and flavors are well blended.
4. About 10 minutes before serving, taste and adjust seasoning with additional salt, pepper or a squeeze of lime if desired. If you prefer a soupier consistency, add a splash more water or broth and reheat briefly.
5. Serve hot with sliced avocado on top or spooned over yellow rice. Garnish with fresh cilantro or parsley if desired.

Tips, Substitutions and Storage

• If using dried pigeon peas, soak and cook them before adding to the slow cooker; canned gandules are convenient and work well.
• To make this without pork, use boneless chicken thighs (for more forgiving slow-cooker results) or breasts; reduce cooking time if the meat is already cooked through and simply needs time to absorb flavors.
• Sazon seasoning adds classic Latin flavor; use a store-bought packet or a homemade mix of ground coriander, annatto (achiote) and garlic powder if available.
• Leftovers keep in the refrigerator for 3–4 days and freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.
• For a lower-sodium version, rinse canned gandules thoroughly and use low-sodium broth instead of water.

Nutrition (per 1 cup serving)

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.

Final Notes

This Slow Cooker Pork and Gandules Stew is an easy way to enjoy the warm, familiar flavors of Puerto Rican cuisine with minimal active time. It’s adaptable, freezer-friendly and ideal for busy weeknights or meal prep. Try it both as a soup topped with avocado or over a bed of yellow rice — both make delicious, comforting meals.