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Split Pea Green Pozole

Course Soups
Difficulty Easy
Pulse Type Dry Peas
Specialty Diet Gluten Free, Vegetarian
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings

Ingredients

Soup:

  • 1 tbsp olive oil
  • 2 cups mushrooms quartered
  • 2 cups green peas dried; cooked (follow package instructions)
  • 1/2 cup onion chopped
  • 2 cloves garlic mashed and minced
  • 1/2 cup poblano pepper chopped
  • 1 cup cilantro chopped and divided in half
  • 1/2 cup parsnip chopped
  • 2 cups potatoes baby; halved
  • 3/4 cup salsa Herdez Salsa Verde
  • 2 tsp salt kosher
  • 1 can hominy rinsed and drained
  • 6 cups water warm

Optional Toppings:

  • 1 bunch cilantro chopped
  • 1 cup radishes sliced
  • 1 avocado cubed
  • rice, white cooked
  • sour cream or crema fresca
  • cotija cheese

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.