Chicharo - Easy Low Sodium Split Pea Soup (Stovetop & IP)

Welcome to the ultimate guide to Chicharo, a heartwarming and authentic Filipino split pea stew recipe that’s incredibly satisfying and surprisingly simple to make! If you're searching for a comforting low sodium split pea soup that doesn't skimp on flavor, you've found your new favorite. Unlike typical Western split pea soups, Chicharo brings a unique savory depth, often featuring tender smoked pork hock and fragrant aromatics, creating a truly distinctive culinary experience. This recipe is designed for everyone, from absolute beginners to seasoned home cooks, offering clear, easy-to-follow instructions for both traditional stovetop simmering and a speedy Instant Pot or pressure cooker method. Get ready to dive into a bowl of rich, flavorful Filipino tradition – perfectly seasoned and tailored for a low salt split pea soup experience!

Ingredients

• 1 tablespoon olive oil or cooking oil
• 1 large yellow onion, chopped
• 4-5 cloves garlic, minced
• 1-inch piece ginger, peeled and thinly sliced or minced (optional, for added warmth)
• 1 pound green split peas, rinsed thoroughly and picked over
• 1-1.5 pounds smoked pork hock or other smoked meat (ham hock, smoked turkey leg), rinsed if desired to reduce sodium
• 6-8 cups low-sodium broth (chicken or vegetable) or water
• 2-3 bay leaves
• 1/2 teaspoon black pepper, or to taste
• Salt to taste (add at the end, especially if using smoked meat or broth)
• Optional add-ins: 1 cup chopped carrots, 1 cup chopped celery, 1/2 cup chopped green bell pepper for extra veggies and flavor.
• Garnishes: Fresh cilantro, chopped green onions, a squeeze of calamansi or lime.

Directions

1. Prepare the Peas: Place the green split peas in a fine-mesh sieve and rinse under cold running water until the water runs clear. Pick through them to remove any small stones or debris. Set aside.
2. Sauté Aromatics: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and ginger (if using) and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
3. Combine Ingredients: Add the rinsed split peas, smoked pork hock (or chosen smoked meat), bay leaves, and black pepper to the pot. Pour in 6 cups of low-sodium broth or water. The liquid should cover the ingredients by at least an inch.
4. Simmer and Skim: Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot partially, allowing some steam to escape. Let it simmer gently for 60-90 minutes, or until the split peas are very tender and have broken down. Skim off any foam that rises to the surface during the first 20-30 minutes of simmering.
5. Test Doneness & Texture: Stir occasionally to prevent sticking. The peas should be creamy and soft, almost dissolving into the stew. If the stew becomes too thick, add more broth or water, about 1/2 cup at a time, until your desired consistency is reached.
6. Finish & Serve: Carefully remove the pork hock from the pot. Once cool enough to handle, shred the meat from the bone, discarding any skin or excess fat. Return the shredded meat to the stew. Taste and adjust seasoning, adding salt if needed (remembering the smoked meat and broth already contribute sodium). Serve hot.
7. Instant Pot Variation (Within Same Workflow)
8. For a faster cooking time, follow these modified steps using an Instant Pot or electric pressure cooker:
9. Prepare Peas & Sauté: Follow Step 1 (Rinse & pick split peas) and Step 2 (Sauté aromatics) directly in your Instant Pot using the "Sauté" function.
10. Combine & Pressure Cook: Add the rinsed split peas, smoked pork hock, bay leaves, black pepper, and 6 cups of low-sodium broth or water to the Instant Pot. Stir well.
11. Set Pressure Cooker: Secure the lid and make sure the vent is sealed. Select "Manual" or "Pressure Cook" and set the time for 25 minutes on High Pressure.
12. Natural Release: Once the cooking cycle is complete, allow for a Natural Pressure Release (NPR) for 10-15 minutes. This helps the peas finish cooking and prevents foam from spraying. After 10-15 minutes, carefully quick release any remaining pressure.
13. Finish & Serve: Open the lid. The peas should be tender and creamy. If the stew is too thin, you can use the "Sauté" function to simmer and reduce it for a few minutes (stirring constantly). Remove the pork hock, shred the meat, and return it to the pot. Taste and adjust seasoning with salt as needed. Serve hot. The Instant Pot method often results in a slightly smoother, more uniform texture compared to stovetop.