Jamaican Split Peas Soup with Pork Tails
Jamaican Split Peas Soup with Pork Tails is a delicious and hearty soup made with split peas, tender pork tails, and a variety of aromatic herbs and spices.
Ingredients
- 1 cup dried split peas
- 1 pound pork tails chopped into small pieces
- 1/2 tablespoon whole allspice
- 1 onion chopped
- 2 cloves garlic minced
- 2 carrots diced
- 2 potatoes diced
- 1 scotch bonnet pepper (optional, for heat)
- 6 cups water
- 1 teaspoon thyme
- 1 teaspoon allspice
- 2 cups all purpose flour
- Salt and pepper to taste
- 1 pack Grace® Cock Soup Mix TM, optional
- Green onions and parsley for garnish
Instructions
- Chop pork tails in chunks. Desalt pork tails overnight in refrigerator in a bowl of water. On the day of making soup, pour off water and desalt further by bringing pork tails to a boil in a pot of water then pour off water. Do this 2 times.
- Rinse the split peas and soak in water for at least 4 hours or overnight.
- In a bowl mix flour and water until dough is medium soft. Add small amount of water each time and mix so desired consistency of dough is achieved. Mold dough into dumplings of medium size.
- In a large pot, add the pork tails, onion, and garlic. Cook over medium heat until the pork tails are browned.
- Add the soaked split peas, water, thyme, and allspice to the pot. Bring to a boil, then reduce heat and simmer for about 1 hour, stirring occasionally.
- Add the carrots, dumplings, scotch bonnet pepper, Grace® Cock Soup Mix (TM), and potatoes to the pot and continue simmering for an additional 30 minutes or until the vegetables are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions and parsley.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
Sometimes unsalted pigtails can be obtained so desalting is unnecessary. When desalting cured pigtails before pressuring ensure to depose of desalting water and not to use for further cooking. With experience you can judge when pigtails and split peas are cooked relative to time needed for other contents of soup to cook.
Nutrition
Calories: 804kcal (40%)Carbohydrates: 103g (34%)Protein: 41g (82%)Fat: 25g (38%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 82mg (27%)Sodium: 119mg (5%)Potassium: 1484mg (42%)Fiber: 18g (75%)Sugar: 8g (9%)Vitamin A: 5230IU (105%)Vitamin C: 32mg (39%)Calcium: 101mg (10%)Iron: 7mg (39%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
