I am sure that by now, faithful readers must believe that the tale of two hams has run its course. If need be, you can quickly read what happened to my two friends who mistakenly ordered fresh hams rather than smoked for their Monte’s Ham. (Click here for all the gory details http://www.chewingthefat.us.com/search/label/Arroz%20can%20Gandules).
Well, what I had left was a sizeable piece of Ingrid Hoffman’s delicious Cuban Pernil, which of course I had to cook in order to post. I also had, in abundance, the great-tasting Pigeon Peas and Rice I made as a side. I could hardly get enough of that dish and it re-heats easily and well. But in my experience, roasted pork doesn’t. So out of a nice solid piece of well-seasoned meat, I made stew. It’s an absolute winner and an ideal cold weather dish. And you can make it even if you don't have any Pernil lying about. It works as beautifully with fresh pork as it does with cooked.