Pigeon Pea and Calabaza Stew

In a medium saucepan, combine the pigeon peas with the stock, water, Classic Sofrito, cilantro and ham and bring to a boil. Reduce the heat to low and simmer, skimming occasionally, until the peas are tender, about 2 hours.

Add the squash and simmer until it is tender, about 10 minutes longer. Season with salt and pepper.

Remove the ham, cut it into 1/2-inch pieces and return to the stew. Discard the cilantro sprigs and serve.