Ingredients:

  • 2 tbsp Goya Único Extra Virgin Olive Oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and diced
  • 2 cloves garlic, minced
  • 2 tbsp Goya Sofrito
  • 16 oz Goya Green Split Peas, rinsed and picked over
  • 1 large smoked ham hock (approx. 340g)
  • 8 cups low-sodium chicken broth
  • 1 large Russet potato, peeled and cubed
  • 1 packet Goya Sazón with Culantro y Achiote
  • 1 tsp Goya Adobo All-Purpose Seasoning
  • 1/2 tsp dried oregano
  • 1 dried bay leaf
  • Freshly cracked black pepper to taste

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the onions and carrots, sautéing for 5–7 minutes until the onions are translucent.
  2. Stir in the minced garlic and Goya Sofrito, cooking for another 2 minutes until fragrant.
  3. Add the rinsed Goya green split peas, the smoked ham hock, the Sazón packet, and the bay leaf. Pour in the 8 cups of broth (or water).
  4. Bring the mixture to a rolling boil for 2 minutes, then reduce the heat to low. Cover partially and let it simmer for 40 minutes as the peas begin to soften.
  5. After 40 minutes of simmering, add the cubed potatoes. Continue to simmer for another 20 minutes until potatoes are fork-tender.
  6. Remove the ham hock from the pot. Shred the meat from the bone, discarding the fat and bone, and return the meat to the soup.
  7. Season with Goya Adobo and black pepper. If the consistency is too thick, stir in a splash of hot water before serving.