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Pigeon Pea And Calabaza Stew

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1/2 pound dried pigeon peas (1 1/2 cups, see Note), soaked for 2 days and drained

2 cups chicken stock or low-sodium broth

1 cup water

Classic Sofrito

4 large cilantro sprigs

One 2-ounce piece of smoked ham

1 pound calabaza or butternut squash, peeled, seeded, and cut into 1-by-1/4-inch matchsticks (1 cup)

Salt and freshly ground pepper

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