Pigeon Peas and Pork Stew with Cilantro

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A hearty stew simmered with tender pork, pigeon peas, and aromatic spices, finished with a bright burst of fresh cilantro. This Puerto Rican-inspired soup recipe, ready in about 110 minutes, pairs pork shoulder, pigeon peas, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 1.5 pounds, cut into 1-inch cubes pork shoulder
• 2 cups, drained pigeon peas
• 1 medium, diced onion
• 3 cloves, minced garlic
• 1/2 cup, diced green bell pepper
• 1 medium, diced tomato
• 2 cups chicken broth
• 1/4 cup, chopped cilantro
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add 1.5 pounds cubed pork shoulder and cook for 5 minutes until browned on all sides; remove and set aside.
2. Step 2: In the same pot, add 1 diced onion, 3 minced garlic cloves, 1/2 cup diced green bell pepper, and 1 diced tomato. Sauté for 5 minutes until vegetables are softened and tomato begins to break down.
3. Step 3: Return pork to the pot, add 2 cups drained pigeon peas, 2 cups chicken broth, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to low and cover.
4. Step 4: Simmer for 1.5 hours until pork is fork-tender and flavors are well combined.
5. Step 5: Stir in 1/4 cup chopped cilantro and serve warm.