Potaje de Chicharos

Name: Potaje de Chicharos
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 6 servings
Cuisine: Cuban
Ingredients: 1 lb yellow split peas, rinsed; 6 cups water; 1 smoked ham hock; 2 tbsp olive oil; 1 medium yellow onion, diced; 1 green bell pepper, diced; 4 garlic cloves, minced; 1 cup calabaza squash, cubed; 1 large russet potato, cubed; 1 tsp ground cumin; 1 tsp dried oregano; 1 bay leaf; 1 tsp salt

A rich Cuban split pea stew simmered with smoked ham, potatoes, calabaza squash, and a garlic-onion sofrito.

80 minEasyServes 6380 cal/serving

CubanSoupStovetopStandardHigh FiberGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

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Ingredients

1 lb yellow split peas, rinsed
6 cups water
1 smoked ham hock
2 tbsp olive oil
1 medium yellow onion, diced
1 green bell pepper, diced
4 garlic cloves, minced
1 cup calabaza squash, cubed
1 large russet potato, cubed
1 tsp ground cumin
1 tsp dried oregano
1 bay leaf
1 tsp salt

Instructions

1

In a large pot, combine 1 lb rinsed yellow split peas, 6 cups water, 1 smoked ham hock, and 1 bay leaf.
2

Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 30 minutes.
3

Heat 2 tbsp olive oil in a skillet over medium heat.
4

Add 1 medium diced yellow onion, 1 diced green bell pepper, and 4 minced garlic cloves, sautéing for 5 minutes until soft.
5

Stir 1 tsp ground cumin and 1 tsp dried oregano into the skillet and cook for 1 minute.
6

Transfer skillet contents to soup pot with 1 cup cubed calabaza squash, 1 large cubed russet potato, and 1 tsp salt.
7

Simmer uncovered for 25 minutes until squash and potato are tender and meat on 1 smoked ham hock reaches 145 F.
8

Remove 1 bay leaf and 1 smoked ham hock, shred meat from bone, and stir meat back into soup.

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Questions

What is Potaje de Chicharos?

A rich Cuban split pea stew simmered with smoked ham, potatoes, calabaza squash, and a garlic-onion sofrito. This reference files it under Cuban soup: made on the stovetop, rated easy and about 80 minutes start to finish.

How much time should I plan for Potaje de Chicharos?

As written, 80 minutes: 15 of prep and 65 of cooking. The longest single stretch is step 2 (30 minutes): "Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 30 minutes."

What internal temperature should Potaje de Chicharos reach?

For Potaje de Chicharos, the target internal temperature is 145 F (about 65 C), given in step 7. A probe thermometer removes the guesswork.

How many calories are in Potaje de Chicharos?

One serving (the recipe makes 6) is about 380 calories, with 24 g protein, 48 g carbohydrate and 10 g fat, plus 16 g fiber and 750 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Potaje de Chicharos?

Refrigerate Potaje de Chicharos for up to four days. Reheat gently on the stovetop with a splash of water or stock to loosen it. The potatoes turn grainy in the freezer, so this one is better kept in the refrigerator.

Serve it with

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