In a small bowl mix together 1 TBSP olive oil, 1 tsp salt, and 1 tsp pepper.
Pat the pork dry with paper towels then rub the oil mixture all over the pork.
When the dutch oven is hot add the pork and sear until well browned on all sides, about 3 minutes per side.
Transfer the pork to a plate and set aside. Keep the dutch oven over medium-high heat and add 1 TBSP of olive oil. Add the onion, carrots, and garlic and cook, stirring often, until vegetables are softened and browned, about 5 minutes.
Pour in the water and use a wooden spoon to scrape the bottom of the dutch oven to release any stuck on bits.
Return the pork to the dutch oven and bring to a boil.
Place the lid on the dutch oven and reduce the heat to medium-low. Simmer over medium-low heat for 90 minutes.
Remove the lid and stir in the split peas then return to a boil over medium-high heat.
Reduce the heat to medium-low and simmer, uncovered and stirring occasionally, until peas are almost tender, about 45 minutes.
Transfer the pork out of the dutch oven to a plate. Shred the pork off the bone and discard the bone. Stir the shredded pork back into the soup along with the potatoes and 1 tsp salt.
Increase the heat to medium-high and return to a boil.
Reduce the heat to medium-low and continue to cook, stirring occasionally, until the split peas are almost completely dissolved and potatoes are tender, about 20 more minutes.
Taste the soup and season with additional salt & pepper if necessary.
28 people Yepped this recipe
Comments
Print Recipe
RECIPE COMMENTS
for this recipe?
Be the first to post a comment