Alright, let’s talk about making some Chicharos Cubanos. I’ve always loved this dish, it’s a thick split pea soup, and it’s super easy to make. I’ve messed around with it a few times, and I think I’ve got a pretty good way of doing it now.
So, I started with the split peas. You can use green or yellow, but I prefer the green ones. They’re a bit sweeter. The yellow ones are okay, they’re more on the savory side, but I just like the green ones better.
First, I rinsed the split peas real good. I put them in a big pot and covered them with water, brought that to a boil, then let them simmer for a while. I kept an eye on them, you know, to make sure they didn’t stick to the bottom. I probably simmered them for about, oh, 45 minutes to an hour, until they were nice and soft.

While the peas were cooking, I chopped up some onions, garlic, and some bell peppers. I like to use a mix of red and green peppers, just for the color. Once the peas were almost done, I sautéed those veggies in a separate pan with a little bit of olive oil. I wanted them to get soft and fragrant. Also, I added some spices. You can play around here with what you like. I used cumin, oregano, and a bay leaf.
Then I poured those cooked veggies into the pot with the split peas. I also threw in some chunks of ham. You can use smoked ham hocks, bacon, or whatever you have. It all adds to the flavor. Oh, and I added some more water, just enough to cover everything, and some salt and pepper.
I let that whole mixture simmer for another 30 minutes or so. You want everything to meld together, and the ham to get nice and tender. The soup will thicken up as it cooks. If it gets too thick, just add a bit more water. If you want it even thicker, you can blend a little bit of the soup with an immersion blender and then stir it back in.
After that, it was basically done! I tasted it and adjusted the seasoning a bit, maybe a little more salt or pepper. Then I just ladled it into bowls and served it up. Sometimes I like to top it with a little bit of chopped cilantro or a squeeze of lime.
My Key Takeaways
- Peas: Green split peas are my go-to, but yellow works too.
- Veggies: Onions, garlic, and bell peppers are a must.
- Meat: Ham is great, but any smoked meat will do.
- Simmer: Low and slow is the way to go for a thick, flavorful soup.
Honestly, it’s a pretty forgiving recipe. You can add other vegetables, like carrots or potatoes. Or change up the spices. The most important thing is to just have fun with it and make it your own. It’s a hearty and satisfying soup, perfect for a chilly evening. I hope you will also enjoy this dish!
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