Ingredients
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2 unsmoked Pig Hock
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3 Bay leaves
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½ cup Olive Oil
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1 large Yellow Onion
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5 Garlic
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2 large Leeks
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3 stalks Celery
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2 to 3 large Carrots
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1 tbsp dried Thyme
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1 tbsp dried Rosemary
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8 oz whole dried green Peas
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8 oz dried green Split Peas
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1 gallon Chicken broth
Directions
This is the sort of food farm people eat after a long hard day in the fields. This recipe depends on unsmoked pig hocks, a very economical, ingredients, but essential to its authenticity. The collagen and bone in unsmoked pig hocks provide a rich, intense base. The delicate undertones bring out the flavor of the peas and other vegetables. The combination of whole and split peas adds a textural contrast that you don’t find with just split peas. If you want, add a couple of diced potatoes to the vegetable mix to assure a thicker broth.
Steps
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1
Done
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For the Pig HocksPreheat the oven to 325°F. |
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2
Done
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In a large Dutch oven or stockpot, cover the hocks and bay leaves with a gallon of water. Bring the pot to a boil over high heat, then cover and transfer to the oven. Bake for about 1½ hours ( the meat should be very tender and easy to pull from the bones); add water as needed to keep the meat covered. When hocks are done, remove them form the Dutch oven with a slotted spoon, leaving the cooking liquid behind. When the pork is cool enough to handle, pull the meat off the bones and chop into bite-sized chunks. |
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3
Done
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Throw out the bones, skin, and fat. Keep the pot with the cooking liquid in the oven to keep it warm while you assemble the rest of the ingredients. |
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4
Done
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For the SoupWhile the hocks are cooking, add half of the olive oil to a large sauté pan over medium-high heat. Add the onions, garlic, and leeks. Cook for 5 minutes, or until translucent, then add the celery, carrots, thyme, and rosemary and cook for another 5 or so minutes, until the vegetables are tender. Add olive oil as needed to keep things from sticking. |
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5
Done
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When the vegetables are finished, add them to the Dutch oven along with all of the dried peas and the chicken stock. |
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6
Done
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Cook uncovered in the oven for 2 hours, stirring occasionally to prevent sticking. At the end of the first hour, add the reserved meat and continue to cook. You’ll know when the soup is ready when the whole peas are very tender and the split peas have more or less completely broken down. If the soup is too thick, thin with a little water. |
