Cuban Pea Stew (Potaje de Chícharos)

Ingredients

• 1/2 medium Red bell pepper (cut into medium strips)
• 1/2 medium Green bell pepper (cut into medium strips)
• 1 medium Red (purple) onion (finely chopped)
• 4 large Garlic cloves (minced or crushed)
• 100 g Chicharrones (fried pork skin) (frozen, thawed)
• 100 g Lacón ahumado (smoked pork shoulder) (cut into bite‑size pieces)
• 100 g Chorizo (firm Spanish‑style, cut into large chunks)
• 100 g Bacon (panceta) (cut into medium‑small pieces, skin and meat proportionate)
• 2 cups Green peas (fresh or frozen) (≈395 g; can use frozen diced peas for faster cooking)
• 2 tablespoons Tomato puree (smooth puree)
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 1 teaspoon Sweet paprika (pimentón dulce)
• 2 Bay leaves
• 8 cups Water (≈1.9 L)
• 350 g Pumpkin (preferably without skin) (peeled and cubed)
• 200 g Potatoes (peeled, cubed, kept in water to prevent oxidation)
• 1 teaspoon Salt (or to taste)
• 2 tablespoons Vegetable oil (for rendering bacon)

Instructions

1. Prep vegetables

   Slice the red and green bell peppers into medium strips. Finely chop the red (purple) onion and mince the garlic cloves.

   Time: PT10M

2. Prep meats

   Cut the chorizo into large chunks, dice the bacon into medium‑small pieces (ensuring each piece has both meat and skin), and cut the smoked pork (lacon) into bite‑size cubes.

   Time: PT5M

3. Render bacon

   Heat 2 Tbsp of oil in the large pot over medium heat. Add the bacon pieces and fry until the fat has rendered and the bacon is golden brown, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

4. Sauté remaining meats

   Add the chorizo chunks, chicharrones, and smoked pork to the pot. Cook, stirring, for about 3 minutes until they begin to brown and release aroma.

   Time: PT3M

   Temperature: Medium heat

5. Sauté vegetables

   Add the sliced peppers, chopped onion, and minced garlic to the pot. Sauté for 5 minutes until the onion becomes translucent and the peppers soften.

   Time: PT5M

   Temperature: Medium heat

6. Add peas, tomato and spices; simmer

   Stir in the green peas, tomato puree, cumin, oregano, sweet paprika, bay leaves, and 8 cups of water. Bring to a boil, then reduce to a gentle simmer and cook for 25 minutes (longer if using whole peas; shorter (≈15 min) if using frozen diced peas).

   Time: PT25M

   Temperature: Bring to boil then low simmer

7. Add pumpkin and potatoes

   Drop the cubed pumpkin and potatoes into the pot, stir, and continue cooking for another 7 minutes until both are tender.

   Time: PT7M

   Temperature: Low simmer

8. Rest before serving

   Turn off the heat, cover the pot, and let the stew rest for 15 minutes. This allows flavors to meld and the vegetables to finish cooking.

   Time: PT15M

Nutrition Facts

Calories

645

Protein

20 g

Carbohydrates

31 g

Fat

39 g

Fiber

5 g

Ingredient Substitutions

• Instead of Red bell pepper: any sweet bell pepper
• Instead of Green bell pepper: any green pepper
• Instead of Red (purple) onion: yellow onion
• Instead of Garlic cloves: garlic paste (1 tsp)
• Instead of Chicharrones (fried pork skin): crispy pork belly pieces
• Instead of Lacón ahumado (smoked pork shoulder): smoked ham, smoked pork butt
• Instead of Chorizo: Andouille sausage, smoked sausage
• Instead of Bacon (panceta): pancetta, smoked turkey bacon
• Instead of Green peas (fresh or frozen): yellow peas, canned peas (drained)
• Instead of Tomato puree: crushed tomatoes (½ cup)
• Instead of Ground cumin: cumin powder
• Instead of Dried oregano: Mexican oregano
• Instead of Sweet paprika (pimentón dulce): regular paprika
• Instead of Bay leaves: dried thyme (½ tsp)
• Instead of Pumpkin (preferably without skin): butternut squash
• Instead of Potatoes: sweet potatoes
• Instead of Salt: sea salt, kosher salt
• Instead of Vegetable oil: olive oil, canola oil

Equipment Needed

• Large heavy‑bottomed pot with lid
• Cutting board
• Chef's knife
• Wooden spoon or ladle
• Measuring cups
• Measuring spoons
• Colander (optional) (optional)
• Bowl for holding pre‑pped ingredients (optional)

Critical Steps — Do Not Skip

• Rendering the bacon to develop a flavorful base.
• Adding the peas, tomato puree and spices and bringing the stew to a proper simmer.
• Incorporating pumpkin and potatoes at the right time to avoid over‑cooking.
• Allowing the stew to rest before serving.

Chef Tips from the Video

• Using both red and green peppers gives a balanced sweet‑savory flavor.
• If you cannot find chicharrones, crisp up pork belly strips in the oven first.
• For extra depth, add a splash of dry sherry or white wine after the vegetables are sautéed.

Troubleshooting

Storage

Refrigerator: Cool to 4°C within 2 hours; store in an airtight container for up to 4 days.

Freezer: Freeze in freezer‑safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The stew tastes even better the next day; refrigerate and reheat gently on low.
• Portion and freeze individual servings for quick meals.
• If freezing, leave out the bay leaves; add fresh ones when reheating.