• 14 oz bag of lenteja (I use Goya brand)
  • 1 ham hock
  • 2 chorizos caseros
  • 1 small green pepper
  • 1 small red pepper
  • 1 small onion
  • 3 garlic cloves
  • 1 Goya sazon con azafran
  • 1 Goya sazon con culantro y achiote
  • 1/4 teaspoon of oregano
  • 1/4 teaspoon of paprika
  • a dash of cumin
  • 1 teaspoon of garlic salt (I use Lawry’s seasoning)
  • 1 beef bouillon
  • 2 bay leaves
  • 1/4 teaspoon pepper
  • 1 malanga cubed
  • 1 carrot sliced in 1/2 inch
  • 1 large potato cubes
  • 2 cups of pumpkin peeled and cut in chunks
  • 12 cups of water
  • 1/2 cup of vino seco
  • 1/4 cup of olive oil

Directions:

Boil 12 cups of water with the lenteja and ham hock for about 30-45 minutes or until ham hock is falling off the bone.

Remove ham hock from the pot and cool. Once cool enough to handle take meat pieces from fat and bones and put back into the pot.

In a large pan heat olive oil. Add onion, peppers, garlic and chorizo and saute for about 2 minutes. Add the both sazons, oregano, paprika, cumin, garlic salt, bay leaves and beef bouillon and saute for another minute.

Add the saute to the lenteja.

Mix everything together and add the cooking wine.

Boil for about 10 minutes and add the potato, malanga, and carrots. Cook for about 10 minutes and add the pumpkin. Cook for about 20 minutes or until potatoes, malanga, carrots and pumpkin are tender. Mash some of the potato, malanga, and pumpkin against the pot to thicken the lenteja and repeat until you get the desired consistency.

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