Pigeon Pea Soup

By carvalhohm

Ingredients

• 4 ounce lean salt pork dice
• 1 cup chopped spanish onions
• 1 tsp. chopped garlic
• 1 large tomato, peeled chopped
• 1 to 2 Leaves of cilantro
• 1 bay leaf
• tsp crumble died oregano
• a pinch of saffron
• 6 to 10 green spanish cocktail olives
• 1 teaspoon of capers
• 1 med green pepper finely chopped
• 4 ounces lean cooked ham cut into dice cubes
• 1 pound of calabaza (pumpkin) cut into cubes
• 1 quarts chicken stock
• salt and pepper to taste

Preparation

Step 1

Fry the salted pork in skillet over moderate heat until crisp. Add the onion and garlic, cook until soft and transparent, pour all into a 4-quarts casserole. Add 1 quarts of chicken stock .*(optional add 1 cup of rice at this time if desired.) Add the chopped tomatoes, green peppers and ham, cook about 5 minutes. Add the pumpkin cubes, olives, caper,bay leaf, oregano, saffron, cilantro, capers and green pigeon peas ("gandules"), bring to a boil over high heat. Reduce heat to simmer, cover tightly and let simmer for 20 minutes.Season with salt and pepper to taste.