PIGEON PEA SOUP
(PUERTO RICO) SOPON DE GANDULES

4 ounce lean salt pork dice
1 cup chopped Spanish onions
1 tsp. chopped garlic
1 quart chicken stock
1 cup rice (optional)
1 large tomato, peeled chopped
1 medium green pepper finely chopped
4 ounces lean cooked ham cut into dice cubes
1 pound Calabaza (pumpkin) cut into cubes
6 to 10 green Spanish cocktail olives
1 teaspoon of capers
1 bay leaf
1/2 tsp crumble died oregano
a pinch of saffron
1 to 2 leaves of cilantro
green pigeon peas (gandules)
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 casserole.

Add 1 quart 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, 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.

Source: Cristino Alicea from Florida