Pigeon Pea Soup

Ingredients

 * 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
 * ½ 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

Directions

 * 1) Fry the salted pork in skilletover moderate heat until crisp.
 * 2) Add the onion and garlic, cook until soft and transparent, pour all into a 4-quarts cassarole.
 * 3) Add 1 quarts of chicken stock (optional add 1 cup of rice at this time if desired).
 * 4) Add the chopped tomatoes, green peppers and ham, cook about 5 minutes.
 * 5) Add the pumpkin cubes, olives, caper,bay leaf, oregano, saffron, cilantro, capers and green pigeon peas ("gandules"), bring to a boil over high heat.
 * 6) Reduce heat to simmer, cover tightly and let simmer for 20 minutes.
 * 7) Season with salt and pepper to taste.