Pigeon Peas and Pork Stew with Cilantro
A hearty stew simmered with tender pork, pigeon peas, and aromatic spices, finished with a bright burst of fresh cilantro. This puerto rican-inspired soups ready in about 110 minutes pairs drained pigeon peas, medium, diced onion, minced garlic 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Simmer for 1.5 hours until pork is fork-tender and flavors are well combined.
- Step 5: Stir in 1/4 cup chopped cilantro and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pigeon Peas and Pork Stew with Cilantro take to make?
Total time is about 110 minutes (20 min prep + 90 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 Pigeon Peas and Pork Stew with Cilantro?
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 drained pigeon peas from drying out.
Can I substitute ingredients in Pigeon Peas and Pork Stew with Cilantro?
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 Pigeon Peas and Pork Stew with Cilantro 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 Pigeon Peas and Pork Stew with Cilantro?
Puerto Rican soups 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.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
