15 - 20 Minutes
2 ½ Hours
2 ½ - 3 Hours
530 Calories Per Serving
- 16 ounces of dried green split peas
- 6 cups water
- 1 meaty ham bone or 2 pounds smoked ham hocks
- 4 chicken bouillon cubes
- 2 medium carrots, sliced
- 2 celery ribs, sliced
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1-1/2 teaspoons dried oregano
- ¼ teaspoon pepper
- ⅛ teaspoon ground cumin
- 1 Jar of Pure Hatch Green Chile
1. Add Ingredients to a Dutch Oven
In a Dutch oven, combine the peas, water, ham bone, and bouillon; bring to a boil.
2. Reduce Heat
Reduce heat, cover, and simmer for 1-1/2 hours.
3. Add Rest of Ingredients
Add the remaining ingredients and bring to a boil.
Reduce heat, cover, and simmer for 1 hour longer.
5. Remove Ham Bone
Remove ham bone and cut the meat from the bone. Return to the soup and heat through.
Serve hot and enjoy!
Recipe by Joe Garcia from Fresh Chile Cookin’! group on Facebook.
Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!
Green Chile Soup,