MyLatinDelights.com
Asopao de Guandules
(Green Pigeon Peas Risotto)


Prep Time: 30 minutes
Servings: 8-10
Cooking Time: 1- 1 1/2 hrs (slow cooking)

½  lb of green pigeon peas
½ lb of white long grain rice 
4 smoked pork chops
1 tablespoon of olive oil
3 stalks of celery
1 onion cut into 4 pieces
A small bunch of cilantro or parsley
½ teaspoon of oregano
½ teaspoon of freshly ground black pepper
5 cloves of garlic
Salt as needed
8 cups of water
2 Maggi chicken bouillons 
Salt as needed
2 tablespoons of pitted olives


Tip: Use Tabasco sauce or jalapeño pepper to make it hot

TIP: Stews containing rice tend to thicken as liquid evaporates and cools.


INSTRUCTIONS

Soak peas overnight. Then rinse and change water, once

Boil pigeon pea and the smoke pork chops using 12-16 cups of water (add water as needed), Cook peas for about 1 hr

In the meantime, blend the onion, garlic, cilantro, oil and oregano in a blender until smooth and set aside

Once the peas are semi-tender, add rice, celery, salt, chicken bouillons and the herbal blend

Cook on medium heat for 20-30 minutes. Add water as needed.

Consistency should not be too thick nor too loose. It should be similar to risotto

Serve with garlic bread, casaba or avocado slices



Enjoy!



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