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Categories:
peas allspice pods anise onion carrot water orange juice sherry thyme freshly ground black pepper salt ground cumin garlic ham hock bay leaf pork chops orange rind
Viewed: 1 - Published at: 5 years agoIngredients
- 1 pound green split peas
- 6 whole allspice
- 3 cardamom pods
- 1 star anise
- 1 cup chopped onion
- 1 cup finely chopped carrot
- 7 cups water
- 1/4 cup fresh orange juice
- 1/4 cup dry sherry
- 1 teaspoon dried thyme
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 3 garlic cloves, chopped
- 1 ham hock (about 1/2 pound)
- 1 bay leaf
- 15 ounces smoked pork chops, trimmed and diced (about 2 cups)
- 1 teaspoon grated orange rind
Method
- Sort and wash peas; place in a large Dutch oven.
- Place allspice, cardamom pods, and star anise on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely, and place in inner pot of a 6-quart Instant Pot(R). Add peas, onion, and next 11 ingredients (through bay leaf). Close and lock the lid of the Instant Pot(R). Turn the steam release handle to "Venting" position. Press [Slow Cook], and use [Adjust] to select "Less" mode. Press [-] or [+] to choose 5 hours cook time.
- When time is up, remove lid. Turn cooker off. Add diced pork. Close and lock the lid of the Instant Pot(R). Turn the steam release handle to "Venting" position. Press [Slow Cook], and use [Adjust] to select "Less" mode. Press [-] or [+] to choose 3 hours cook time. Cook additional time, if necessary, until peas and pork are tender.
- Remove lid. Discard bay leaf, spice bag, and ham hock. Place half of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed mixture to remaining soup in cooker. Stir in orange rind before serving. Ladle soup into 8 bowls.
