Potaje de Chicharos Cubanos (Split Pea Soup)

Potaje de Chícharos is a hearty Cuban split pea soup made with smoky pork, chorizo, vegetables and a simple sofrito. As the chícharos slowly simmer, they begin to break down, creating a thick, creamy potaje packed with flavor.

This is the kind of recipe that comes from the humble kitchen. We love taking simple, inexpensive ingredients and turning them into something incredibly comforting. Our recipe combines split peas with chorizo, ham hock, jamón, potatoes and carrots, all simmered together in chicken broth until everything is tender. It’s a bowl of love.

Something this good, doesn’t need much. Just serve it with white rice, a little crusty bread, or honestly, just grab a big bowl and call it dinner.

Want to make it with us? Watch our full Potaje de Chícharos recipe breakdown on YouTube, where we walk you through the recipe step by step—from building the sofrito to knowing exactly when your chícharos have reached that thick, creamy consistency.

WATCH POTAJE DE CHÍCHAROS ON YOUTUBE →

Potaje de Chicharos Cubanos is at the heart of the humble kitchen. It takes modest ingredients and brings them together to make something hearty and nourishing. Essentially it is bringing together fresh split peas, sofrito, vegetables and an array of smokey and salty pork products into one beautiful delicious bowl.

As the split peas cook, they will absorb all the different flavors and breakdown. Instead of chorizo you can use bacon or small pieces of ham instead of a whole ham hock.  The carrots and potatoes can be paired with sweet potato, pumpkin and leafy greens for more nourishing vegetables. The idea is to bring together a combination of textures and flavors with simple ingredients.  

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Potaje vs Soup

A potaje falls somewhere between a soup and a stew. It’s typically thick and hearty, often built around beans or legumes and cooked with vegetables, aromatics and sometimes meat.

In Cuban cooking, you’ll find potajes made with everything from chícharos and lentils to white or red beans. They’re the kind of dishes designed to stretch simple ingredients into something hearty enough to feed the whole family.

This potaje gets its richness from chorizo, ham hock and jamón, while the split peas slowly break down and naturally thicken the broth.

Our moms and grandmothers always had some kind of soup or stew bubbling in the background. It’s perfect along a traditional meal such as Palomillia and Tostones. It’s hearty enough to serve as a meal. If you want to keep it classic, serve the split pea potaje with rice and a banana. 

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Ingredients to Know

The Cuban Potaje de Chicharos is made up of humble ingredients, but some are a little less common. These are the ingredients that are at the heart of this recipe:

Chícharos / split peas — The base of the potaje. As they cook, they soften and break apart, naturally thickening the broth.

Chorizo — Adds smoky, savory flavor throughout the pot.

Ham hock — Slowly flavors the broth while the meat becomes tender enough to pull from the bone.

Jamón Ibérico — Adds another layer of salty, porky flavor. Although I noticed something we need to fix: the ingredient list says jamón ibérico, while the directions say jamón serrano. Those should be consistent.

Sofrito — Onion, red pepper and garlic cooked in olive oil form the flavor base of the potaje.

Potatoes + carrots — Added later so they become tender without completely disappearing into the soup.

Our Tips for the Best Potaje de Chicharos

• We are working with fresh dried split peas. Make sure you lay them out on a tray and pull out all the broken and damaged ones.

• Don’t panic if it gets too thick. Chícharos continue to thicken as they cook and thicken even more as they sit. Add a little water or chicken broth until you reach the consistency you like.
• To make this vegan/vegetarian just omit the smoked ham and chorizo.
• Be sure to stir the Chicharos from time to time while they are simmering on low so that they do not stick.
• It’s naturally thick, but you can also blend a part of it for a more creamy texture.
• Instant Pot Directions: You can make this in an Instant Pot/ pressure cooker instead of the stove top. You will want to use the same ingredients and start by sauteing the simple sofrito. Then add all of the remaining ingredients and pressure cook on medium for 40 minutes.  Allow the pressure to naturally release, give the stew a stir and add more liquid if necessary. 

What to Serve With Potaje de Chícharos

This is where our freshly updated White Rice page earns its keep.

I’d write:

Potaje de Chícharos is hearty enough to be dinner all on its own, but in our house there’s usually something alongside it.

Cuban White Rice — Spoon a little into the bowl or serve it alongside.

Palomilla — Your existing post already suggests this pairing.

Tostones — Something crispy alongside a creamy potaje is always a good idea.

Crusty bread — Not complicated, but perfect for getting what’s left at the bottom of the bowl.

And now you’re linking Chícharos → White Rice, while White Rice can link right back to Chícharos.

FAQs

Do split peas need to be soaked before making potaje? No, you can just throw them right into the sofrito.

Why is my potaje de chícharos too thick? Split peas continue to thicken as they cook. It’s their gift and their curse.

Can I make potaje de chícharos without pork? You can use chicken if you prefer, but we do think the pork brings a lot of flavor.

Can I make this in the Instant Pot?
You can make this in an Instant Pot/ pressure cooker instead of the stove top. You will want to use the same ingredients and start by sauteing the simple sofrito. Then add all of the remaining ingredients and pressure cook on medium for 40 minutes.  Allow the pressure to naturally release, give the stew a stir and add more liquid if necessary. 

Can I freeze potaje de chícharos? Yes you can freeze and store for up to 3 months.