Split Green Pea Stew

Preparation info
  • Yield:

    8

    Portions
    • Difficulty

      Medium

Appears in
Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

  • About

Known as Erbsensuppe, this is a traditional and well-liked dish all over Germany. Its hearty appearance with cured and/or smoked meats makes this dish especially popular at outdoor events during the colder seasons. Additionally, it can be prepared ahead of time and kept warm for hours with little to no deterioration in quality.

Ingredients

  • 1 lb 8 oz/680 g pig tails, feet, or jowls, cured, not smoked

Method

  1. In a large stockpot, simmer the pig tails, peppercorns, and bay leaves in the chicken stock until the pork is very tender, 60 to 90 minutes, adding water as needed to maintain the level of the cooking liquid. Remove the pork from the broth, and reserve. Strain the broth, and reserve.
  2. Remove the meat from the pig tails, cut it into a small dice, and reserve it.