Pigeon Pea and Pumpkin Cazuela with Annatto Pork Ribs and Crispy Cassava Flatbread

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F.

2. 2

   2. Season the pork ribs with 1 tablespoon annatto oil, half of the garlic, 1/2 teaspoon cumin, the dried oregano, lime juice, 1 teaspoon salt, and black pepper. Mix well and let rest for 10 minutes.

3. 3

   3. Heat a large oven-safe pot or cazuela over medium-high heat. Add 1 tablespoon annatto oil and brown the ribs for 6 to 8 minutes, turning to sear several sides. Remove and set aside.

4. 4

   4. In the same pot, add the remaining 1 tablespoon annatto oil, the onion, sweet pepper, and the rest of the garlic. Sauté for 4 minutes until the onion turns translucent.

5. 5

   5. Add the tomato, grated panela, and the remaining 1/2 teaspoon cumin. Cook for 5 minutes, lightly mashing the tomato to form a short, fragrant stew base.

6. 6

   6. Stir in the pumpkin, cooked pigeon peas, and hot chicken broth or water. Add 1/2 teaspoon salt, mix, and cook over medium heat for 20 minutes, until the pumpkin is very tender.

7. 7

   7. Using a spoon, mash part of the pumpkin directly in the pot to thicken the cazuela base without turning it into a full purée. Add half of the fresh cilantro and adjust salt if needed.

8. 8

   8. Return the pork ribs to the pot, arranging them over the pigeon pea and pumpkin mixture. Sprinkle with the grated queso llanero and distribute the cassava flatbread pieces on top.

9. 9

   9. Transfer the cazuela to the oven and bake for 20 to 25 minutes at 220 °C / 425 °F, until the ribs are fully cooked, the cheese is golden in spots, and the cassava flatbread is crisp.

10. 10

    10. Remove from the oven, let rest for 5 minutes, and finish with the remaining fresh cilantro on top. Serve hot, making sure each portion includes ribs, pigeon peas, pumpkin, and crispy cassava flatbread.