Cuban Green Split Peas

Ingredients

• 2 tablespoons Rendered pork fat (Sa Montega) or extra‑virgin olive oil (Use pork fat for authentic flavor; olive oil works as a substitute.)
• 4 ounces Tosino (cured pork) (Cut into bite‑size cubes.)
• 4 ounces Smoked pork belly (Diced.)
• 4 ounces Chorizo (Spanish or Cuban style) (Remove casing and crumble or dice.)
• 1 medium Onion (Finely diced.)
• 1 medium Green bell pepper (Diced.)
• 3 cloves Garlic (Minced.)
• 1 teaspoon Garlic salt (If unavailable, use 1/2 tsp salt + 1/2 tsp garlic powder.)
• 1 teaspoon Dried oregano
• 1 teaspoon Ground cumin
• 1 pound Green split peas (Essential brand) (Rinse and sort before using.)
• 2 tablespoons Tomato paste (Can substitute with 1/4 cup tomato sauce.)
• 1 packet Chicken bouillon packet (If using loose powder, use 1 tbsp; if using cube, use 1 cube.)
• 1 packet Sazón Goya (orange packet) (Adds classic Cuban flavor.)
• 5 cups Water
• 1 tablespoon Cornstarch (optional) (Mix with equal water to form slurry if stew is too thin.)

Instructions

1. Prepare all ingredients

   Rinse the green split peas under cold water and discard any debris. Dice the tosino, smoked pork belly, and chorizo. Finely dice the onion and green pepper, and mince the garlic.

   Time: PT10M

2. Render the pork fat

   Set the pressure cooker to the Sauté mode on medium‑high. Add the rendered pork fat (or olive oil) and let it melt completely, about 2 minutes.

   Time: PT2M

3. Make the sofrito

   Add the diced onion, green pepper, minced garlic, and oregano to the pot. Sauté, stirring occasionally, until the onions become translucent and fragrant, about 5 minutes.

   Time: PT5M

4. Sauté the meats

   Add the diced tosino, smoked pork belly, and chorizo to the pot. Cook, stirring, for 3 minutes until the meat releases its oils and begins to brown.

   Time: PT3M

5. Add the split peas

   Pour the dry green split peas into the pot and stir to coat them with the flavored oil and sofrito.

   Time: PT1M

6. Season the stew

   Stir in ground cumin, garlic salt, chicken bouillon packet, tomato paste, and the Sazón Goya packet. Mix well to distribute the seasonings.

   Time: PT2M

7. Add liquid

   Pour in 5 cups (1.2 L) of water, scraping the bottom of the pot to release any browned bits.

   Time: PT1M

8. Pressure cook

   Secure the lid, set the vent to the sealing position, and select the Pressure Cook (low pressure) setting for 10 minutes.

   Time: PT10M

9. Natural pressure release

   Allow the cooker to sit for 10 minutes for natural pressure release, then carefully quick‑release any remaining pressure.

   Time: PT10M

10. Adjust thickness (optional)

    If the stew is thinner than desired, whisk together 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the pot. Turn the sauté mode on and simmer for 2 minutes until thickened.

    Time: PT2M

11. Serve or keep warm

    Switch the cooker to Keep Warm or transfer to a serving bowl. Serve over white rice and enjoy.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

10 g