Chicharos Cubanos
These chicharos Cubanos are Cuban-style split pea soup. Made with dried green split pleas, smoked pork, potatoes, and butternut squash.
Servings: 6
Calories: 453kcal
Ingredients
- 16 ounces green or yellow dried split peas rinsed
- 8 cups water or m
- 1/2 onion finely diced
- 4 garlic cloves finely minced
- 1 bay leaf
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp garlic powder
- 1/4 cup sofrito
- 1 potato cubed
- 1 cup butternut squash cubed
- 1/2 lb chorizo chopped into bite-sized pieces
- 1/2 lb smoked ham chopped into bite-sized pieces
- 1/2 tbsp dry white wine or vinegar
- oil
- salt and pepper to taste season generously
Instructions
- Arrange the dried beans on a baking sheet and sort through them. Make sure to discard any stones or broken beans. Rinse them and set them aside.
- Add oil to a large pot along with the onions, chorizo, and ham. Cook for 3-4 minutes over medium-high heat while stirring frequently.
- Stir in the fresh garlic and sofrito and cook for 30 seconds. Stir in the garlic powder, cumin, oregano, and bay leaf. Cook for 10 seconds.
- Add the split peas, water, and dry white wine. Let it come to a boil, once it comes to a boil, reduce the heat to medium-low and cook for one hour uncovered while stirring occasionally.
- After one hour, add the potatoes and butternut squash, cover, and cook for 25 minutes or until the potatoes and squash are tender. Add more water if needed.
- Season generously with salt and pepper and enjoy!
Notes
Season generously with salt and pepper once it's done cooking and add more water if it thickens too much.
Nutrition
Calories: 453kcal | Carbohydrates: 57g | Protein: 32g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 42mg | Sodium: 943mg | Potassium: 1113mg | Fiber: 21g | Sugar: 7g | Vitamin A: 2740IU | Vitamin C: 15mg | Calcium: 85mg | Iron: 5mg