Sancocho de Guandules [Video+Recipe] Pigeon Peas & Pork Stew

Ingredients

• 2 tablespoons vegetable oil
• 2 pounds chicharrón (fried pork rind) (or roast pork (see tips), cut into small pieces)
• 3 cups guandules (pigeon peas) (boiled or canned (plus the liquid in which they were boiled, separated))
• 1/2 teaspoon pepper (freshly-cracked, or ground) ((or more, to taste))
• 1 1/2 teaspoons salt (or more, to taste)
• 6 cloves garlic (crushed)
• 1/2 teaspoon dried oregano
• 2 cups auyama (kabocha squash) (diced)
• 1 plantain (see tips, peeled and sliced)
• 1 bunch cilantro (chopped (or two cilantro ancho/culantro leaves if you can find it.))

Instructions

1. 1

   --- 1. Cook the meat ---

2. 2

   Heat the oil in a pot over medium-high heat.Add the pork rinds and cook until heated through.⚠️ If using raw pork (see tips), cook while stirring until well browned.

3. 3

   --- 2. Cook the pigeon peas ---

4. 4

   Add the pigeon peas and sauté while stirring until heated through.Season with garlic, salt, pepper, and oregano. Cook, stirring, until the garlic releases its aroma (one to two minutes).Add the plantains and pumpkin.

5. 5

   --- 3. Cook the vegetables ---

6. 6

   Add three tablespoons of the liquid in which the pigeon peas were boiled (or from the can). Cook, covered, for 3 minutes.Add more liquid from boiling the pigeon peas, adding water if necessary to make 8 cups. Cover.

7. 7

   --- 4. Boil ---

8. 8

   Boil covered until the plantains are soft.Mash some of the pigeon peas and pumpkin with a potato masher.When the broth is as thick as you like, taste and season with salt and pepper as needed.

9. 9

   --- 5. Serve ---

10. 10

    Remove from heat and stir in the cilantro.Serve (see recipe suggestions).