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Split Pea Green Pozole
Prep Time20minutes
Cook Time45minutes
Servings: servingsUnits:
Instructions
  1. In a pressure cooker or Dutch oven, sauté the mushrooms in 1 TBSP of olive oil, for about 2 minutes.
  2. Add onion, garlic, poblanos, half of the cilantro, parsnips, potatoes, hominy and stir to blend. Season with salt.
  3. Add salsa and cooked whole dried peas; stir. Allow to cook for about two minutes.
  4. Add water. Taste water and if needed add more salt.
  5. If using the pressure cooker, time for 15 minutes in High Pressure. If using a Dutch oven, cover and cook for 45 minutes at a medium-low temperature.
  6. When the soup is done, take a masher and mash the potatoes. Add a remaining of chopped cilantro. Serve in bowls and allow guests to top with garnishes.
Notes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
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Split Pea Green Pozole
Prep Time20minutes
Cook Time45minutes
Servings: servingsUnits:
Instructions
  1. In a pressure cooker or Dutch oven, sauté the mushrooms in 1 TBSP of olive oil, for about 2 minutes.
  2. Add onion, garlic, poblanos, half of the cilantro, parsnips, potatoes, hominy and stir to blend. Season with salt.
  3. Add salsa and cooked whole dried peas; stir. Allow to cook for about two minutes.
  4. Add water. Taste water and if needed add more salt.
  5. If using the pressure cooker, time for 15 minutes in High Pressure. If using a Dutch oven, cover and cook for 45 minutes at a medium-low temperature.
  6. When the soup is done, take a masher and mash the potatoes. Add a remaining of chopped cilantro. Serve in bowls and allow guests to top with garnishes.
Notes
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