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Slow Cooker Pork and Gandules (Pigeon Peas) Stew
Comfort in a bowl! This Latin dish is a cross between a stew and a soup. If you want to eat it as a soup, serve it with some fresh avocado on top. If you prefer to have this over rice, try it with my Latin yellow rice (I had it both ways!).
Ingredients
For the pork:
- 1 lb boneless pork tenderloin (cubed)
- 1 teaspoon olive oil
- 1/2 tbsp dried oregano
- 1/4 tsp cumin
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- juice of 1/2 lime
- 1 1/2 tsp sazon seasoning (I used homemade)
For the stew:
- 2 cans (29 oz total gandules)
- 1 small onion (chopped)
- 4 garlic cloves (crushed)
- 1 cup diced red pepper diced
- 1 tbsp diced jalapeno
- 1/2 cup tomato sauce
- 2 tbsp olives w/brine
- 1 medium potato (peeled and diced (about 1 1/2 cups))
- 1 carrot (diced)
- 1 celery stalk (diced)
- 2 cups of greens such as escarole (chopped kale or baby spinach)
- 1 cup water
Instructions
- Marinade the pork with oil, oregano, cumin, salt, pepper, lime juice and sazon.
- Refrigerate overnight for best results.
- Transfer to the slow cooker along with the remaining ingredients.
- Cover and cook 4 hours on high or 8 hours on low.
Nutrition
Serving: 1cup, Calories: 180kcal, Carbohydrates: 23g, Protein: 15g, Fat: 3g, Saturated Fat: 1.3g, Cholesterol: 32mg, Sodium: 720mg, Fiber: 6g, Sugar: 1g
- WW Points: 2