@chefmikaleon: Sopa de chicharos aka split pea soup 🔥 loaded with smoked ham and flavor 🤤 a weeknight fav. At our house! Ingredients
 14 ounces green split peas
 2 smoked pork shanks or hocks
 8½ cups water (plus more as needed)
 2 bay leaves
 1 green bell pepper, diced
 1 onion, diced
 5 cloves garlic, minced
 3 ounces dried Spanish chorizo, sliced
 1 russet potato, peeled and diced into 1-inch cubes
 1½ tsp. sazón completa
 Salt and pepper, to taste
 4 tbsp. neutral oil, such as canola or avocado
 Chopped cilantro, for garnish Instructions
Rinse the split peas and set aside. In a large caldero or Dutch oven, combine the split peas, pork shanks or hocks, bay leaves, 1 tsp. salt, and 8½ cups of water. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface. Reduce the heat to low and simmer partially covered for 30 minutes, or until the peas are soft and the pork hocks are tender, stirring occasionally. While the peas cook, prepare the sofrito. In a separate skillet, heat the oil over medium heat. Add the bell pepper, onion, garlic, and sazón completa. Sauté for 5 to 7 minutes, until the onion is translucent and fragrant. Stir in the sliced chorizo and cook for another 2 to 3 minutes to release its flavor. After 30 minutes, remove the pork shanks or hocks from the pot and let them cool slightly. Add the sofrito and diced potatoes to the soup, stirring to combine. Add another teaspoon of salt to the soup and stir. Shred the pork, discarding the bones and any excess fat, then return the meat to the pot. Simmer uncovered for another 25 to 30 minutes over low to medium heat, stirring occasionally, until the soup has thickened and the potatoes are tender. Add more water as needed to loosen the consistency, and adjust the seasoning with salt and pepper to taste.

Monica “Mika” Leon

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Region: US

Thursday 17 April 2025 19:03:23 GMT