Pigeon Pea Soup (Sopón de Gandules)

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
1/2 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

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 cassarole. Add 1 quarts of chinken 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.