You can use some leftovers to make sancocho de guandules, this simple, rustic, but strong-flavored pigeon peas and pork stew that everyone will love.
By - Reviewed: . Original: Dec 19, 2012
Why we ❤️ it
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. And there are tons of leftovers. Some will go in the freezer: the tomb of the forgotten food. Don't worry, this recipe is your exit plan.
Dry guandules and sancocho de guandules.
Serving suggestions
This sancocho de guandules goes perfect with white rice and a few slices of avocado, but I liked it without the rice, so go with your preference.
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.
Recipe
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[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 guandules
- Separate the peas from the water in which they boiled. Reserve both
2. 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.
3. 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.
4. 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.
5. Serving
- Serve alone, or with white rice.
Cook's Notes
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
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