Pigeon Pea and Calabaza Stew

1. 1

   In a medium saucepan, combine the pigeon peas with the stock, water, Classic Sofrito, cilantro and ham and bring to a boil.

2. 2

   Reduce the heat to low and simmer, skimming occasionally, until the peas are tender, about 2 hours.

3. 3

   Add the squash and simmer until it is tender, about 10 minutes longer.

4. 4

   Season with salt and pepper.

5. 5

   Remove the ham, cut it into 1/2-inch pieces and return to the stew.

6. 6

   Discard the cilantro sprigs and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.