Deep plate with traditional Cuban split pea stew.

 

Traditional Cuban Split Pea Stew

A very traditional recipe that combines delicious flavor and aroma in every spoonful

🫛 Ingredients:

  • 1 lb of dried split peas (soaked overnight)
  • ½ gallon of water
  • 2 chorizos
  • 1 piece of smoked bacon or pork belly
  • 1 ham bone
  • 1 piece of smoked pork shoulder (lacón)
  • 4 medium potatoes
  • ½ lb of pumpkin (squash)
  • 1 large onion
  • ½ red bell pepper
  • ½ green bell pepper
  • 4 garlic cloves
  • 1 teaspoon of cumin
  • 2 bay leaves
  • 1 teaspoon of paprika
  • 3 tablespoons of tomato sauce
  • 3 tablespoons of extra virgin olive oil
  • Salt to taste

 

 

🌙 Overnight soaking:

Place the split peas in plenty of water the night before. This step softens them and significantly reduces cooking time.

🔥 First cooking:

The next day, change the soaking water and boil the peas for a few minutes. Discard that liquid, add fresh water, the ham bone and bay leaves, and cook until tender (about 20 minutes if using a pressure cooker).

🥄 Cuban-style sofrito:

Finely chop the onion and peppers. Crush the garlic cloves with a pinch of salt. In a large pot, heat the olive oil and add the bacon or pork belly to render the fat. Sauté the onion and peppers until lightly golden. Add the garlic, cumin, paprika, and tomato sauce. Stir well to blend all the flavors.

🥩 Adding the meats:

Cut the chorizos and pork shoulder into small pieces. Add them to the sofrito and mix for a few minutes so they absorb the seasoning. Then pour in the broth with the cooked peas. Skim off any foam that forms on the surface.

🥔 Vegetables and finishing:

Add the potatoes and pumpkin cut into medium cubes. Lower the heat, cover the pot, and let it simmer gently until the vegetables are tender and the stew thickens. Check the salt level before turning off the heat. Let it rest a few minutes before serving.

ℹ️ Additional information:

  • Servings: 6 portions
  • Preparation time: 8 hours (soaking) + 40 minutes (total cooking and resting)
  • Category: Stews and Soups
  • Cuisine: Cuban

💡 Tip:

This Cuban split pea stew is perfect for cool days and tastes even better when served with a few slices of toasted bread. If you let it rest for a few hours, the flavor deepens and the texture thickens, making it even more delicious when reheated.

Have you tried it yet? Tell us how it turned out, what variations you made, or what you served it with. We’d love to hear your version!

🏷️ Tags: split pea stew, Cuban food, creole recipes, traditional cuisine, Cuban potaje, Cuban legumes

For the Spanish recipe, visit: Potaje de Chícharos Cubano: Sabor y Tradición en un Solo Plato.