Entree: Turks and Caicos Islands – Peas and Hominy (A hearty Caribbean stew of pigeon peas and hominy simmered with salted pork and island aromatics)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Additional 12 hrs

Total 20 hrs 50 min

Ingredients

- 8 oz (225 g) salted pork, diced and rinsed (or substitute smoked bacon)
- 1 1/2 cups (300 g) dried pigeon peas, soaked overnight and drained (or about 3 cups cooked pigeon peas)
- 3 cups (510 g) hominy, canned and drained (or cooked hominy)
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 large onion, diced, about 8 oz (225 g)
- 1 green bell pepper, diced, about 6 oz (170 g)
- 2 cloves garlic, minced
- 1 medium tomato, diced, about 5 oz (140 g)
- 1 scotch bonnet or habanero pepper, whole (leave intact for mild heat or slit for more heat) — optional
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 4 cups (960 ml) water or low-sodium chicken stock
- 1 cup (240 ml) coconut milk (optional, for creamier stew)
- 2 scallions, sliced
- 2 tbsp (30 ml) fresh lime juice
- Salt and freshly ground black pepper to taste (adjust carefully if using salted pork)
- Chopped fresh parsley or cilantro for garnish

Instructions

1. If using salted pork, place diced salted pork in a pot, cover with water, bring to a boil and simmer 10 minutes to remove excess salt; drain and rinse. Alternatively, use rinsed smoked bacon and skip boiling.
2. In a large pot or Dutch oven, heat 2 tbsp (30 ml) oil over medium heat. Brown the drained salted pork pieces until edges are crisp, 4–6 minutes. Remove and set aside.
3. In the same pot, add the diced onion and green pepper; sauté until softened, about 5–7 minutes. Add minced garlic and cook 1 minute. Stir in diced tomato and thyme and cook 2–3 minutes.
4. Return the pork to the pot and add the soaked (or pre-cooked) pigeon peas and drained hominy. Nestle the whole scotch bonnet pepper into the pot for flavor without overpowering (do not burst unless more heat is desired).
5. Pour in 4 cups (960 ml) water or stock, bring to a boil, then reduce to a simmer. Cover and cook until pigeon peas are tender, about 45–60 minutes for soaked dried peas (less time if using pre-cooked/canned peas). Add more liquid if necessary.
6. When peas are tender, stir in 1 cup (240 ml) coconut milk if using and simmer 5–10 minutes to meld flavors. Taste and adjust seasoning with salt and pepper (remember salted pork may have already seasoned the stew).
7. Remove and discard the whole scotch bonnet pepper (or slice open and mix in for more heat). Stir in 2 tbsp (30 ml) fresh lime juice and fold in sliced scallions.
8. Serve hot garnished with chopped parsley or cilantro and additional scallions. This stew pairs well with boiled provisions, rice, or crusty bread.