Hatch Green Chile Split Pea Soup
• 1 package (16 ounces) dried green split peas
• 6 cups water
• 1 meaty ham bone or 2 pounds smoked ham hocks
• 4 chicken bouillon cubes
• 1 Jar FCC Pure Green chopped green chiles
• 2 medium carrots, sliced
• 2 celery ribs, sliced
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1-1/2 teaspoons dried oregano
• 1/4 teaspoon pepper
• 1/8 teaspoon ground cumin
In a Dutch oven, combine the peas, water, ham bone, and bouillon; bring to a boil. Reduce heat; cover, and simmer for 1-1/2 hours.
Add the remaining ingredients; bring to a boil. Reduce heat; cover, and simmer 1 hour longer. Remove ham bone and cut meat from the bone. Return to the soup and heat through. Serve hot and enjoy!
Recipe by Joe Garcia from Fresh Chile Cookin' Group!
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