Gandulez Guisados Con Papas y Hoyas de Recao

By carvalhohm

Ingredients

• Bollitos (Dumplings):
• 14 14 bag 14 oz. bag of frozen gandules (if using fresh, frozen or dried, boil until softened)
• 2 2 2 teaspoons olive oil
• 1/4 1/4 1/4 cup sofrito
• 1 8 1 8 1 8 oz. can tomato sauce
• 1 1 1 packet Sazón Goya
• 1/2 1/2 1/2 cup smoked cooking ham, chopped
• 6 6 6 cups chicken stock
• 1/2 1/2 1/2 teaspoon cumin, ground
• 1/2 1/2 1/2 teaspoon dried oregano, crushed
• 1 1 1 bay leaf
• 2 2 2 green plantains, peeled and grated (using the smallest holes on hand grate. If you have a food processor it would be best… You would get a smoother batter).
• to and pepper to taste
• 1 1 1 packet Sazón Goya (see picture above)
• 2 2 2 tablespoons of olive oil

Preparation

Step 1

Heat oil in pot over medium high heat. Add ham, sofrito, tomato sauce, and sauté 2 or 3 minutes until fragrant. Add sazon, cumin, oregano, and bay leaf and continue to cook for another 2 or 3 minutes then add gandules and chicken stock, bring to a boil.

Once the gandules are tender, drain and put aside. Bring stock to a boil.

Meanwhile, mix ingredients for the dumplings (bollitos). With a tablespoon or ice cream scoop carefully add dumplings into stock. Lower heat to medium low and cook covered for about 15 minutes the add gandules and cook for another 15 minutes or until dumplings are firm.