Name: Pigeon Peas and Pork Roast "Sancocho" Stew Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 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 cups diced auyama ((West Indian pumpkin or Kabocha squash)); 2 large onions; 2 cilantro ancho/culantro leaves (, chopped); 6 garlic cloves (, crushed); 1 ½ teaspoon of salt ((or more, to taste)); ½ teaspoon of pepper ((or more, to taste))

Just serve your leftovers in this simple, rustic, but strong-flavored Pigeon Peas and Pork Roast (or Cracklings) Stew.

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Fridge full of Puerco Asado or Chicharrones? leftovers from your Christmas Eve feast? Let me tell you what to do with it, this amazing, tasty, and simple leftover pork roast stew.

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.

About this recipe

This hearty pigeon peas stew made with guandules and either leftover pork roast or chicharrón (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.

Buen provecho!

Pigeon Peas and Pork Roast "Sancocho" Stew Recipe

Two ingredients that are obligatory in our Christmas Eve dinner: pigeon peas and pork, in a flavorful rustic pork roast and pigeon peas stew.

Portions: 6 servings

5 from 1 vote

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Course: Dinner, Lunch

Cuisine: Fusion

Description: leftover pork roast stew, leftover pork roast stew recipes, pigeon peas stew

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Calories: 1161kcal

Recipe Author: Clara Gonzalez

Ingredients

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 cups diced auyama, (West Indian pumpkin or Kabocha squash)
2 large onions
2 cilantro ancho/culantro leaves, , chopped
6 garlic cloves, , crushed
1 ½ teaspoon of salt, (or more, to taste)
½ teaspoon of pepper, (or more, to taste)

Instructions

Separate guandules: Separate the peas from the water in which they boiled. Reserve both
Cook meat: 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.
Cook peas: 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.
Season: 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.
Serving: Serve alone, or with white rice.