Aside from the most well known Venezuelan food, the arepa, another very traditional plate is what we call arvejitas, or split pea soup, commonly mixed with white rice, potato, and pork, as done so here. A handed down recipe from the very best, my grandmother, this recipe is actually quite easy and fast to make, as well as great for leftovers. As you see the texture, you may notice it is also heavy and lumpy looking, which gives it a rich and homey taste. A Venezuelan take on comfort food, that will leave you satisfied with one serving.
- 1 pack of green split peas (16 oz)
- 1 cup of cooking rice (or replace with rice already done)
- 1/3 cup of chopped pork (I made this last minute, so used bacon bits as a replacement which worked great)
- 1 large potato
- 1 tbsp. Garlic Salt
- 1 tbsp. French Thyme
- 1 tbsp. Cumin
- 1 tbsp. Adobo
- Bring water to a boil in a large pot, adding the complete package of green split pea and covering with a lid. Let boil for about 30 minutes, allowing the peas to dissolve into a mushy texture. Stir and add water throughout if needed.
- Immediately start boiling the large potato in a separate pot until tender. Once diced, pour it into the pea soup.
- While the potato is cooking, heat the chopped pork until golden in a skillet, adding in the different spices. Then pour into the pea soup.
- Once everything is in the peas soup (potato, pork, and seasoning), turn off the heat, stir well, and add salt if needed. Then cover with a lid.
- Prepare your 1 cup of rice (with 2 cups of boiling water), and set aside to add into soup once served.