Tender cubes of pork shoulder get seared until deep golden, then simmered low and slow with green split peas until the peas melt into a thick, velvety broth. Warm turmeric, cumin, and smoked paprika give the soup real depth, while diced onion, carrot, and celery build a savory backbone underneath. A bright splash of lemon juice at the end wakes everything up and keeps the richness in check. Everything simmers together in one pot, so the pork turns fork-tender while the broth thickens naturally with no extra thickeners needed. Finished with a scatter of fresh parsley, it's a hearty, cold-weather bowl that fits neatly into a gluten free rotation.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Pat the pork shoulder cubes dry and season all over with ½ tsp of the salt and ¼ tsp of the pepper. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the pork in a single layer and sear, undisturbed, for 3–4 minutes until the undersides are deep golden brown, then turn and sear the remaining sides for 2–3 minutes more. Transfer the pork to a plate and set aside.
Reduce the heat to medium. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes.
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