Split Pea Pozole
Split peas are a good source of fiber and protein. Cooking them before adding to this recipe keeps them from becoming mushy.
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Serves8 (about 2 cups)
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Ingredients
- 2 cups dry split peas cooked (follow package instructions)
- 1 tablespoon olive oil
- 2 cups mushrooms quartered
- 1/2 cup onion chopped
- 2 cloves garlic mashed or minced
- 1 small poblano pepper, chopped (or one seeded jalapeno, chopped)
- 1 cup Cilantro chopped and divided in half
- 2 cups new potatoes cut in half or quarters, depends on size
- 1 can hominy drained and rinsed
- 1/2 cup green salsa
- 6 cups water
- 1/2 teaspoon salt
Directions
- Cook split peas according to package instructions. Drain and set aside.
- In a large pot with a lid, heat olive oil over medium and sauté the mushrooms for about 2 minutes.
- Add onion, garlic, poblanos, half of the cilantro, potatoes, hominy and stir to blend. Season with a pinch of salt, cook about 2 minutes.
- Add salsa, water and salt, cover, and simmer for about 20 minutes at a medium-low temperature until potatoes are cooked through. Stir in cooked peas and allow them to warm up, about 3 minutes. (Don't continue to cook them for too long, they will get mushy!)
- Add remaining chopped cilantro. Serve in bowls and allow people to top with garnishes. (See recipe notes for garnish suggestions)
Recipe Tips
Optional toppings: cilantro, sliced radishes, cubed avocado, cooked white rice, sour cream
Nutrition Facts
Split Pea Pozole
Amount Per Serving
Calories 268
Calories from Fat 27
% Daily Value*
Total Fat 3g
5%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 314mg
13%
Potassium 858mg
25%
Total Carbohydrates 48g
16%
Dietary Fiber 16g
64%
Sugars 7g
Protein 14g
28%
Vitamin A
6%
Vitamin C
27%
Vitamin D0%
Calcium
3%
Iron
21%
* Percent Daily Values are based on a 2000 calorie diet.
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