[Recipe] Sancocho de Guandules (Pigeon Peas and Pork Stew)

🧂 Ingredients

• 3 cup dry guandules (pigeon peas)

  (pigeon peas), boiled soft
• 2 pounds leftover pork roast

  [0.8kg] ,(see notes), or pork cracklings
• 2 tablespoon oil for frying
• 1 cup of Holland House Red Cooking Wine
• 2 cup diced auyama (kabocha squash)

  (West Indian pumpkin or Kabocha squash)
• 2 large red onion
• 2 cilantro ancho/culantro leaves

  , chopped
• 6 garlic cloves

  , crushed
• 1 ½ teaspoon salt

  (or more, to taste)
• ½ teaspoon pepper (freshly-cracked, or ground)

  (or more, to taste)

Instructions

• 1 Separate the peas from the water in which they boiled. Reserve both
• 2 Cut the meat into small pieces. Place the pork in a deep-bottom pot, add oil.
  Heat over low heat.
  
  When the oil is heated-through add onions and auyama, and cook and stir until
  the onions become translucent.
• 3 Stir in the pigeon peas, cilantro ancho, and garlic. Cook and stir for five
  minutes.
  
  Add 2 qt [2 lt] of the liquid in which the peas boiled, completing with enough
  water if necessary Mash the peas lightly with a potato masher. Cover and simmer
  over medium heat.
• 4 When the stew reaches a rolling boil simmer covered over low heat for another 10
  minutes, season with salt and pepper to taste.
  
  Remove from the heat.
• 5 Serve alone, or with white rice
  [https://www.dominicancooking.com/arroz-blanco-recipe-dominican-rice].

Nutrition Info