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Chicharos Recipe (Cuban Split Pea
Soup)
4 cups of water
1 pound dried split peas
1 lb ham
1 large potato
5 cloves garlic
1/2 teaspoon oregano
1/4 teaspoon cumin
Olive Oil
Soak split peas overnight, drain the following day and set aside.
Dice the ham into half-inch cubes, dice the potato into cubes. Add
oil to a large pot, smash the garlic and add it to the pot. Saute
the garlic for a minute, then add the ham, potato, peas, oregano and
cumin. Add four cups of water, bring to a boil, then set the cooking
heat to low. Simmer until peas are soft or desired consistency, salt
and pepper to taste.
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
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