2[0.8kg] lbs of leftover pork roast(see notes), or pork cracklings
2tablespoonsof oil for frying
1cupof Holland House Red Cooking Wine
2cupsdiced auyama(West Indian pumpkin or Kabocha squash)
2cilantro ancho/culantro leaves, chopped
6garlic cloves, crushed
1 ½teaspoonof salt(or more, to taste)
½teaspoonof pepper(or more, to taste)
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.
If you don't have pork roast, you can use chicharrón.The cooking time does not include soaking the peas overnight.If you don't find guandules (pigeon peas) you can use mung beans, it's a similar taste.