Potaje de Chícharos (Cuban Split-Pea Soup)


1 lb. split peas
1 piece of slab bacon, ham bone or smoked ham hock
12 cups chicken broth
diced potatoes, carrots and/or squash [optional]
¼ cup lard
2 cloves garlic, crushed
1 onion, finely chopped
juice of ½ lime
breadcrumbs, as needed
salt and pepper to taste


In a large stock pot, place the peas with the bacon (or ham bone/hock) and chicken broth. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are tender. Add diced potatoes, carrots and/or squash, if desired.

Meanwhile, make a mojo sauce by combining the lard with the garlic, onion and the lime juice. At the end of cooking, add the mojo to the peas, and thicken the soup with some breadcrumbs. Season with salt and pepper to taste.



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