Gandules & Pork Stew with Coconut Milk

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

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 recipe, ready in about 95 minutes, pairs pork shoulder, olive oil, 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.

Ingredients

• 1 lb pork shoulder
• 2 tbsp olive oil
• 1 large onion
• 3 garlic cloves
• 1 green bell pepper
• 1 cup pigeon peas
• 1 can (14 oz) diced tomatoes
• 1 cup coconut milk
• 2 cups chicken broth
• 1 tsp dried thyme
• 1/2 tsp ground allspice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 cups white rice

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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.