¡Absolutamente! El Potaje de Chícharos (Cuban Split Pea Soup/Stew) es una sopa o potaje muy espeso y sustancioso, ideal para una comida completa. El sabor clave proviene de los chícharos (guisantes secos partidos), el jamón ahumado y el clásico sofrito.
Aquí tienes la receta completa en inglés, diseñada para la estufa:
🍲 Cuban Potaje de Chícharos (Split Pea Soup/Stew)
This recipe yields 6–8 servings of a thick, hearty stew.
📋 Ingredients
Part 1: The Peas and Smoked Meat
1 lb (450g) dried green split peas (chícharos), rinsed and sorted
8 cups (1.9 L) chicken broth or water
1 large smoked ham hock (or 1 cup of chopped smoked ham/chorizo)
2 bay leaves
Part 2: The Sofrito and Vegetables
2 Tablespoons olive oil
1 large white onion, finely diced
1 medium green bell pepper, finely diced
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon black pepper
1 Tablespoon tomato paste
1/4 cup dry white wine (Vino Seco)
2 medium Russet potatoes, peeled and cut into 1-inch cubes
1 cup butternut squash or calabaza (cubed), optional
Salt to taste (be careful, as smoked ham is salty)
👩🍳 Instructions
Part 1: Cooking the Peas and Meat
Rinse and Combine: Rinse the split peas thoroughly. In a large Dutch oven or pot, combine the rinsed peas, chicken broth/water, ham hock, and bay leaves.
Boil and Simmer: Bring the mixture to a boil over high heat. Reduce the heat to medium-low and simmer, partially covered, for 1 hour. Stir occasionally to prevent the peas from sticking to the bottom.
Part 2: Making the Sofrito
Sauté Vegetables: While the peas are simmering, make the sofrito. In a separate small skillet, heat the olive oil over medium heat. Add the diced onion and green bell pepper. Sauté for 5–7 minutes until soft and translucent.
Add Aromatics: Stir in the minced garlic, cumin, oregano, and black pepper. Cook for 1 minute until fragrant.
Add Tomato Paste: Stir in the tomato paste and cook for 1 minute.
Deglaze: Pour in the white wine (Vino Seco), scraping up any browned bits. Cook for 2 minutes to reduce slightly.
Part 3: Finishing the Stew
Add Sofrito: Pour the entire sofrito mixture from the skillet into the pot with the simmering peas. Stir well.
Shred Ham: Remove the ham hock from the pot (if using). Let it cool slightly, then shred the meat, discarding the bone and any large pieces of fat. Return the shredded meat to the pot. (If using chopped ham/chorizo, just stir it in now.)
Add Vegetables: Add the cubed potatoes and squash (if using) to the pot.
Continue Simmering: Continue to simmer, stirring frequently, for another 25–30 minutes, or until the potatoes and squash are fork-tender and the split peas have broken down completely into a thick, creamy consistency.
Adjust Seasoning and Consistency: Remove the bay leaves. Taste and add salt only if needed (the ham adds a lot of salt). If the stew is too thick, stir in 1/4 cup of water or broth to thin it out slightly.
🍽 Serving Suggestions
Potaje de Chícharos is traditionally served hot with a side of fluffy Arroz Blanco (white rice).
A slice of crusty Cuban bread is perfect for dipping.
¡Este plato es un verdadero sabor de Cuba!
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