Split Pea Soup

Instructions

Instant Pot Option:

1. Put the hocks, water, and bay leaves into an instant pot and cook on high pressure for 1 hour with natural release.

2. Remove pork hocks to a plate and cool. Remove any scum from the broth with a slotted spoon. Taste the stock and salt to your liking.

3. Add the split peas. Cook on high pressure for 25 minutes with natural release.

Regular Pot Option:

1. Put the hocks, water, and bay leaves into a large stockpot, cover, and bring to a boil. Uncover, reduce the heat to medium-low and simmer gently for 3 hours or until the pork is fork-tender.
2. Remove pork hocks to a plate and cool. Remove any scum from the broth with a slotted spoon. Taste the stock and salt to your liking.
3. Add the split peas, and simmer gently until completely soft and almost pureed, 1 - 1.5 hours.

Sofrito and Finishing the Soup:

1. Set a 10-inch skillet with olive oil and butter over medium heat. Add carrots, celery, onion, and a large pinch of salt.
2. Cook stirring occasionally until the onions are translucent and the vegetables become golden brown, about 15 min.
3. Add garlic and thyme and cook until aromatic, stirring occasionally, 1-2 minutes. Add the wine and simmer gently for 5 minutes until almost evaporated.
4. Shred the pork meat. Save the bones and connective tissue for another batch of stock or discard.
5. Add the meat, cooked vegetables, and pomegranate molasses or vinegar to the pot with peas. Taste and adjust for salt and acidity.
6. Let sit at least 30 minutes before serving. It tastes even better the next day. Don’t be surprised if the soup solidified in the fridge.
7. It will loosen when you warm it up and might need a bit of water to thin it out to its original consistency. If adding water, don’t forget to taste and adjust for salt and acidity.