Sopa de Chícharos
Potaje de Chícharos·(poh-TAH-heh deh CHEE-chah-rohs)
La Olla Mágica: Instant Pot Heritage
Forty-five minutes. That is the window between pouring black beans into the steel insert and serving a real Cuban potaje—a robust stew born of necessity but elevated by a whole lot of pork fat, not the bland sludge dished out in American diners. For a generation raised in the terrifying shadow of a hissing stovetop pressure cooker, the Instant Pot is salvation; to yield the creamy broth once achieved by boiling a smoked ham hock, fry the sofrito, secure the lid, and step away until the valve hisses.
Ingredients
- dried green split peas1 lb
- smoked ham hock1 large
- dried bay leaves2
- water6 cup
- olive oil2 tbsp
- yellow onion1 med
- green bell pepper1 small
- red bell pepper1/2 small
- garlic5 clove
- ground cumin1 tsp
- dried oregano1 tsp
- Spanish-style tomato sauce3 tbsp
- cured Spanish-style chorizo4 oz
- Russet potato1 large
- calabaza or Butternut squash1 cup
- vino seco or white vinegar2 tbsp
- salt and freshly ground black pepperto taste
Method
- 01
Tame the legumes and pork under high pressure.
Combine the rinsed split peas, ham hock, bay leaves, and water in the Instant Pot. Secure the lid, set the valve to sealing, and cook on High Pressure for 15 minutes. Let the pressure release naturally for 15 minutes, then manually release any remaining steam.
- 02
Build the authentic sofrito on the stove.
While the beans cook, warm the olive oil in a skillet over medium heat. Sweat the diced onion and bell peppers until softened and translucent, about 5 to 7 minutes. Stir in the garlic, cumin, and oregano, cooking for another minute until wildly fragrant. Stir in the tomato sauce, cook until it forms a thick paste, and remove from the heat.
- 03
Shred the pork and discard the bone.
Open the depressurized Instant Pot to reveal the broken-down, creamy peas. Use tongs to pull out the ham hock. Once it's cool enough to handle, shred the meat, discarding the bone and unrendered fat, and return the pork to the pot.
- 04
Simmer the viandas and chorizo until tender.
Scrape every bit of your skillet sofrito into the Instant Pot, then add the sliced chorizo, cubed potato, and cubed squash. Switch the pot to the Sauté function and simmer uncovered for 15 to 20 minutes, stirring occasionally, until the vegetables are fork-tender and the chorizo has released its bright orange paprika oils.
- 05
Hit it with the secret finishing acid.
Turn off the heat and stir in the vino seco or white vinegar. This critical burst of acidity cuts straight through the starch and pork fat. Taste, adjust the salt and pepper, and let it rest for 10 to 15 minutes to thicken properly before serving.
Notes
Respect the two-step cooking process.
Do not give in to the temptation of dumping the potatoes and squash into the high-pressure phase. They will obliterate into mush and ruin the authentic texture of the potaje.
Source the right chorizo.
Look for hard, cured Spanish-style chorizo links (like Palacios or Goya), often found near the deli or in the international aisle. Mexican raw chorizo in a plastic casing will disintegrate and change the flavor profile entirely.
From Cook Cuban in America.