Split Green Pea Stew

Name: Split Green Pea Stew
Yield: Yield: 8 Portions
Cuisine: German
Ingredients: 1 lb 8 oz/680 g pig tails, feet, or jowls, cured, not smoked; 1 tbsp/7 g black peppercorns; 3 qt/2.84 L chicken stock; 2 bay leaves; 4 oz/113 g small-dice onions; 1 lb/454 g split green peas; 4 oz/113 g small-dice carrots; 4 oz/113 g small-dice leeks; 4 oz/113 g small-dice cauliflower; 4 oz/113 g small-dice celery; 4 oz/113 g small-dice waxy potatoes; Salt, as needed; Ground black pepper, as needed; Maggi, as needed; 8 knockwurst links; 3 tbsp/3 g chopped parsley

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

Europe
Germany
Stew
Street Food

Method

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.
Remove the meat from the pig tails, cut it into a small dice, and reserve it.