Ingredients
Scale
- 5 pounds dried yellow peas (alverjas)
- 10 liters water (to cook the peas)
- 7 pounds pork
- 1 pound green onions (cebolla larga), finely chopped
- 2 tablespoons salt
- 3 tablespoons cumin
- 2 tablespoons color (achiote)
- 10 pounds pork skin with fat (tocino)
- Kitchen twine
- Plantain or bijao leaves