Recipe courtesy of Rhodel Castillo
Episode: Chicago's Finest
Save Recipe Print
Total:
2 hr 50 min
Prep:
15 min
Cook:
2 hr 35 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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Pasta, Pesto, and Peas

Recipe courtesy of Ina Garten

Split Peas and Pig Tails

Recipe courtesy of Rhodel Castillo

Yellow Split Pea Soup

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Split Pea Soup

Split Pea Burgers

Recipe courtesy of Alton Brown

Curried Split Pea Soup

Recipe courtesy of Alton Brown

Browse Reviews By Keyword