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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  1. Cook split peas according to package instructions. Drain and set aside.
  2. In a large pot with a lid, heat olive oil over medium and sauté the mushrooms for about 2 minutes.
  3. Add onion, garlic, poblanos, half of the cilantro, potatoes, hominy and stir to blend. Season with a pinch of salt, cook about 2 minutes.
  4. 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!)
  5. 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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