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.


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