Gandules & Pork Stew with Coconut Milk

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A creamy, aromatic stew with tender pork, pigeon peas, and coconut milk, slow-simmered to create a deeply flavorful Puerto Rican favorite. This puerto rican-inspired one pot ready in about 95 minutes pairs pork shoulder, olive oil, large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 75 min Serves 4 Puerto Rican cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 lb pork shoulder (cut into 1-inch cubes) and cook for 5 minutes until browned on all sides, then remove and set aside.
  2. Step 2: In the same pot, add 1 diced large onion, 3 minced garlic cloves, and 1 diced green bell pepper. Sauté for 4-5 minutes until softened and fragrant.
  3. Step 3: Return the browned pork to the pot, then add 1 cup pigeon peas (canned, drained and rinsed), 1 can (14 oz) diced tomatoes, 1 cup full-fat coconut milk, 2 cups chicken broth, 1 tsp dried thyme, 1/2 tsp ground allspice, 1/4 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, then reduce heat to low.
  4. Step 4: Cover and simmer for 1 hour and 15 minutes, stirring occasionally, until pork is tender and flavors have melded.
  5. Step 5: Serve hot over 2 cups cooked white rice.

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Frequently asked questions

How long does Gandules & Pork Stew with Coconut Milk take to make?

Total time is about 95 minutes (20 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Gandules & Pork Stew with Coconut Milk?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.

Can I substitute ingredients in Gandules & Pork Stew with Coconut Milk?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Gandules & Pork Stew with Coconut Milk for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Gandules & Pork Stew with Coconut Milk?

Puerto Rican one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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