Chicharo Cubano
Cuban style split pea soup
Servings: 6
Calories: 816kcal
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
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- If you can't find smoked pork belly, you can use bacon, smoked whole ham hock or smoked pork shank
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- Don't eat pork? You can swap the meat for their smoked turkey necks and/or smoked turkey wings.
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- Can't find calabaza squash? Use butternut squash instead.
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- Don't have chicken bouillon, you can opt for low sodium chicken broth or chicken stock
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- 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
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- 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.
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- Freeze your split pea stew in an airtight container and freeze for upto 3 months.