This potaje de chicharo, also known as Cuban split pea soup, is packed with nutritious split peas, vegetables and Cuban spices.
Why you'll love this potaje de chícharos
- This cozy and filling split pea soup is perfect for meal prepping.
- This Instant Pot recipe is a one pot dream. Drop it all in your pot and have delicious soup in less than an hour.
- This soup is perfect for warming up on a chilly day.
Ingredients for this cuban split pea soup
- Smoked Pork Loin
- Green Split Peas
- Smoked Pork Belly
- Yellow Onion
- Green Bell Pepper
- Calabaza squash
- Bay Leaf
- Olive Oil
- Salt
- Garlic
- Chicken Bouillon Cube
- Ground Cumin
- Oregano
- Water
Instructions for this cuban chickpea stew
Set your Instant Pot to saute and add the olive oil, chopped yellow onion, garlic and chopped green bell pepper. Saute until translucent.
Add to the Instant Pot the split peas, pork belly, smoked pork loin, chopped calabaza, salt, cumin, oregano, bay leaf, chicken bouillon cube and water.
Set the Instant Pot to Bean/Chili setting at high pressure and cook for 45 minutes.
Once done cooking, release the steam and carefully remove the lid. Give the soup a good stir. If the soup is too thick, add ½ cup warm water(or more) until you reach your desired consistency.
Serve immediately and garnish with cilantro.
Variations and substitutions for this green split pea stew
- If you can't find smoked pork belly, you can use bacon, smoked whole ham hock or smoked pork shank
- Don't eat pork? You can swap the meat for their smoked turkey necks and/or smoked turkey wings.
- Can't find calabaza squash? Use butternut squash instead.
- Don't have chicken bouillon, you can opt for low sodium chicken broth or chicken stock
- Don't have an Instant Pot? You can cook this split pea soup in a dutch oven over medium-low heat for 70-90 minutes.
Storage for this potaje de chicharos
- Any leftovers can be stored in an airtight container in the fridge for 4 to 5 days. Once refrigerated, the soup will thicken up, add ½ cup or more when reheating to thin the soup down.
- Freeze your split pea stew in an airtight container and freeze for upto 3 months.
Check out these other Cuban recipes
Potaje De Chicharo (Cuban Split Pea Soup)
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion chopped
- 1 green bell pepper chopped
- 3 garlic cloves minced
- 1 lb smoked pork loin cubed into 1 inch cubes
- 1 lb smoked pork belly cubed into 1 inch cubes
- 1 bay leaf
- 16 oz green split peas
- 1 ½ teaspoon salt
- ¼ teaspoon ground cumin
- ¼ teaspoon oregano
- 4 ½ cups water
Instructions
- Set your Instant Pot to saute and add the olive oil, chopped yellow onion, garlic and chopped green bell pepper. Saute until translucent.
- Add to the Instant Pot the split peas, pork belly, smoked pork loin, chopped calabaza, salt, cumin, oregano, bay leaf, chicken bouillon cube and water.
- Set the Instant Pot to Bean/Chili setting at high pressure and cook for 45 minutes.
- Once done cooking, release the steam and carefully remove the lid. Give the soup a good stir. If the soup is too thick, add ½ cup warm water(or more) until you reach your desired consistency.
- Serve immediately and garnish with cilantro.
Notes
Variations and substitutions for this green split pea stew
-
- If you can't find smoked pork belly, you can use bacon, smoked whole ham hock or smoked pork shank
-
- Don't eat pork? You can swap the meat for their smoked turkey necks and/or smoked turkey wings.
-
- Can't find calabaza squash? Use butternut squash instead.
-
- Don't have chicken bouillon, you can opt for low sodium chicken broth or chicken stock
-
- Don't have an Instant Pot? You can cook this split pea soup in a dutch oven over medium-low heat for 70-90 minutes.
Storage for this potaje de chicharos
-
- Any leftovers can be stored in an airtight container in the fridge for 4 to 5 days. Once refrigerated, the soup will thicken up, add ½ cup or more when reheating to thin the soup down.
-
- Freeze your split pea stew in an airtight container and freeze for upto 3 months.
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