Just serve your leftovers in this simple, rustic, but strong-flavored Pigeon Peas and Pork Roast (or Cracklings) Stew.
This post is sponsored by Holland House®
It’s the day after Christmas Eve. The house looks like a battlefield, it’s a mess everywhere. People in various states of undress pass us by scratching assorted body parts. Lots of yawning. We’re still dizzy from a night of happiness, laughter, lots of food and the occasional argument over something that will be forgotten the next morning. And there are tons of leftovers. Some will go in the freezer: the tomb of the forgotten food.
Fridge full of Puerco Asado leftovers from your Christmas Eve feast? Let me tell you what to do with it.
This hearty stew made with guandules and either leftover pork roast or pork cracklings is a great dish to serve during the cool (or cold, depending on where you live) days of winter.
Now you don’t have to wait weeks or months to dispose of some of your Christmas’ Eve dinner leftovers.
The trick is in the wine, which I used to “lift” the flavors. As always I used Holland House, my choice of cooking wines.
Pigeon Peas and Pork Roast Stew Recipe
- 3 cups of dry guandules (pigeon peas), boiled soft
- 2 [0.8kg] lbs of leftover pork roast (see notes), or pork cracklings
- 2 tablespoons of oil for frying
- 1 cup of Holland House Red Cooking Wine
- 2 large onions
- 2 cilantro ancho/culantro leaves , chopped
- 6 garlic cloves , crushed
- 1 1/2 teaspoon of salt (or more, to taste)
- 1/2 teaspoon of pepper (or more, to taste)
- Separate the peas from the water in which they boiled. Reserve both
- 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 cook and stir until the onions become translucent.
- Pour in the wine and stir for a minute. Stir in the pigeon peas, cilantro ancho and garlic. Cook and stir for five minutes.
- Add 2 qrt [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.
- 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.
- Serve hot with warm rustic bread.