Pigeon Pea Soup #2

George Garcia, 1985 Puerto Rican Cooking Show Demonstrator

• 1½ c. rice
• ½ lb. salt pork, ham hocks or turkey, chopped
• 3 bay leaves
• 4 cloves garlic, chopped
• 2 qt. water
• 1 lb. boneless pork, cubed
• 3 T. achiote oil
• 1 onion, chopped
• 2 ribs celery, chopped
• 6 sprigs Chinese parsley, chopped
• ½ tsp. dried oregano leaves
• ½ tsp. salt
• 8 peppercorns, crushed
• 6 (.13-oz. size) pkgs. Golden Seasoning and Broth mix
• 1 (8-oz.) can tomato sauce
• 2 carrots, cut into 2-inch pieces
• 2 potatoes, cubed
• 2 c. pigeon peas

Rinse rice, add water to cover and soak 30 minutes; drain. In a large saucepot, combine meat, bay leaves, garlic and 1 quart of the water. Bring to a boil; simmer 30 minutes. Drain, reserving broth. Stir in pork and achiote oil. Sauté until pork is golden brown. Stir in onion, celery, parsley, oregano, salt, peppercorns and seasoning mixes. Cook until onion is clear. Stir in tomato sauce and reserved broth. Cover and simmer for 30 minutes. Add carrots and simmer 30 minutes. Add in potatoes, pigeon peas and 2 cups of the water. Cover and cook 20 more minutes, stirring occasionally. Stir in the reserved rice and remaining 2 cups water. Simmer for 40 more minutes, adding more water if desired. Makes 8 servings.