Recipe courtesy of Rhodel Castillo
Episode: Chicago's Finest
Total:
2 hr 50 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Boil the pig tails in 2 quarts water for 1 1/2 hours, changing the water every half hour until the pig tails are soft and most of the salt has been removed. 

Boil the split peas and ham hocks in 2 quarts water until the split peas are soft, about 1 hour. Remove the ham hocks from the pot. Add the onions and peppers to the split peas and season with the salt, black pepper and oregano. Boil until the vegetables are soft, about 20 minutes. Add the softened pig tails and the butter. Let cook for another 15 minutes until done. Serve over steamed white rice.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Snow Pea and Avocado Slaw

Recipe courtesy of Food Network Kitchen

Split Peas and Pig Tails

Recipe courtesy of Rhodel Castillo

Split Pea Soup

Yellow Split Pea Soup

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Curried Split Pea Soup

Recipe courtesy of Alton Brown

Split Pea Soup

Recipe courtesy of Milton Polemides

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.