Ingredients and Weight:
- 2 lbs (907g) boneless pork shoulder, trimmed
- 1 yellow onion, chopped
- 2 ribs celery, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 1 cup (240ml) chicken broth
- 2 cups (480ml) water
- 1 cup (198g) split peas, rinsed and sorted
- Salt and black pepper to taste
- Optional toppings: Shredded cheddar cheese, crispy onions, diced avocado, sour cream
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Season the pork shoulder with salt and pepper.
- Heat a large stockpot or Dutch oven over medium-high heat.
- Add the pork and brown it on all sides.
- Remove the pork from the pot and set aside.
- Add the onion, celery, carrots, and garlic to the pot and cook until softened, about 5 minutes.
- Return the pork to the pot and add the chicken broth, water, and split peas.
- Bring the mixture to a boil, then reduce heat to low and simmer for 1 hour or until the pork is tender and the peas are cooked through.
- Remove the pork from the pot and shred it with two forks.
- Return the pork to the pot and season the soup with salt and pepper to taste.
Nutritional Information:
- Calories: 320 per serving
- Protein: 30g
- Carbohydrates: 40g
- Fat: 10g
- Fiber: 10g
Dish Characteristics:
- Creamy and flavorful
- Comforting and hearty
- Easy to prepare
- Versatile and customizable
User Comments:
- "This soup is absolutely delicious! The pulled pork adds a wonderful richness and the split peas give it a nice texture."
- "I love that this soup is easy to make and so satisfying. It's perfect for a cold winter day."
- "I've made this soup several times and it always turns out perfect. It's now a family favorite."
Special Precautions and Tips:
- If you don't have a stockpot or Dutch oven, you can use a large saucepan.
- You can substitute beef broth or vegetable broth for the chicken broth.
- If you prefer a thicker soup, you can add more split peas.
- Toppings can add extra flavor and texture to the soup.
