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