Sopa De Chicharos Cuban Split Pea Soup Recipes

SOPA DE CHíCHAROS

Steps:

• Soak the dried split green peas as needed, follow the package instructions to determine the quantity of water and length of time needed to ready your split peas. Rinse the peas thoroughly before and after soaking.
• In a large stockpot, heat the olive oil over medium high heat. Add the onion, celery, carrots, and garlic and saute for 3-4 minutes, or until fragrant.
• Add the chopped calabaza (or butternut) squash and chopped red potatoes.
• Add the liquid smoke, bay leaves, and seasoning (dried oregano, cumin, smoked paprika, garlic powder, ground chipotle pepper, salt, and pepper).
• Add the diced ham or a whole ham hock with plenty of meat still on the bone.
• Drain and rinse the soaked split peas and add them to the stock pot.
• Add the chicken stock or broth with an equal part of water and stir the ingredients.
• Cover and bring your soup to a rolling boil, stir and then reduce the heat.
• Simmer for about 1 hour 30 minutes, stirring the soup occasionally. After 1 hour of simmering, you would need to remove your ham bone. Allow the bone to cool for a few minutes, then pull any meat off the bone, shred it, and return the meat to your soup.
• Taste and adjust seasoning to your liking before serving. Also, if the soup consistency is not looking thick enough you can remove the lid for the last 20-30 minutes of the simmering cook time to help thicken your sopa de chicharos.
• Add all of the ingredients in your slow cooker (that is at least 4 qt in size). Modify the liquids amount to 2 cups less than the stovetop version (so 3 cups each chicken broth and water, or 4 cups chicken broth or stock plus 2 cups water).
• Cook on low heat for 7-8 hours, then remove the ham bone and strip any remaining meat from the bone. Shred or dice the meat and return to the soup.
• Set your Instant Pot to 'saute' and heat the oil. Add the diced onions, celery, carrots, and garlic and saute stirring frequently for 3 minutes. Press 'cancel' on the Instant Pot.
• Modify the liquids amount to 2 cups less than the stovetop version (so 3 cups each chicken broth and water, or 4 cups chicken broth or stock plus 2 cups water).
• Add the broth and water, calabaza (or butternut) squash, diced red potatoes, ham meat or ham bone, plus seasoning (dried oregano, cumin, smoked paprika, garlic powder, ground chipotle pepper, salt, and pepper). Stir to combine.
• Place the cover securely on the Instant Pot and set it to 'Manual' mode for 15 minutes.
• Once the 15 minutes cook time has passed, allow your Instant Pot to natural-release the pressure. Quick-release any remaining pressure after that 15 minutes is done and remove the ham bone. Remove any meat from the bone and return it to your soup. Stir, and adjust seasoning to taste.