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Recipe courtesy of Rhodel Castillo

Show: Diners, Drive-Ins and Dives

Episode: Chicago's Finest

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Total:: 2 hr 50 min
Prep:: 15 min
Cook:: 2 hr 35 min

Yield:: 4 to 6 servings

Level:: Easy

Ingredients

1 pound pig tails (cured or salted)
1 pound spilt peas
1 pound ham hocks
1 medium onion, diced
1 medium red pepper, diced
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon oregano
1 stick butter
Steamed white rice, for serving

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.

Recipe courtesy of Rhodel Castillo, Garifuna Flava Caribbean Restaurant, Chicago, IL

My Private Notes

Name: Split Peas and Pig Tails
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT2H35M0.000S
Total time: P0Y0M0DT2H50M0.000S
Yield: 4 to 6 servings
Ingredients: 1 pound pig tails (cured or salted); 1 pound spilt peas; 1 pound ham hocks; 1 medium onion, diced; 1 medium red pepper, diced; 1 tablespoon salt; 1 tablespoon black pepper; 1 tablespoon oregano; 1 stick butter; Steamed white rice, for serving