Sancocho de Guandules [Video+Recipe] Pigeon Peas & Pork Stew

Ingredients we love, combined in this tasty Sancocho de guandules (pigeon pea stew) with strong, comforting flavors.

Course Dinner, Lunch

Cuisine Fusion

Keyword gandules stew, pigeon peas stew, sancocho de gandules

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 1021kcal

Author Clara Gonzalez

2 tablespoons vegetable oil
2 pounds chicharrón (fried pork rind) or roast pork (see tips), cut into small pieces
3 cups guandules (pigeon peas) boiled or canned (plus the liquid in which they were boiled, separated)
½ teaspoon pepper (freshly-cracked, or ground) (or more, to taste)
1 ½ teaspoons salt or more, to taste
6 cloves garlic crushed
½ teaspoon dried oregano
2 cups auyama (kabocha squash) diced
1 plantain see tips, peeled and sliced
1 bunch cilantro chopped (or two cilantro ancho/culantro leaves if you can find it.)

Heat the oil in a pot over medium-high heat.
Add the pork rinds and cook until heated through.
⚠️ If using raw pork (see tips), cook while stirring until well browned.

Add the pigeon peas and sauté while stirring until heated through.
Season with garlic, salt, pepper, and oregano. Cook, stirring, until the garlic releases its aroma (one to two minutes).
Add the plantains and pumpkin.

Add three tablespoons of the liquid in which the pigeon peas were boiled (or from the can). Cook, covered, for 3 minutes.
Add more liquid from boiling the pigeon peas, adding water if necessary to make 8 cups. Cover.

Boil covered until the plantains are soft.
Mash some of the pigeon peas and pumpkin with a potato masher.
When the broth is as thick as you like, taste and season with salt and pepper as needed.