This hearty, golden-hued soup builds layers of flavor the way a good Mediterranean pot should — searing tender cubes of pork shoulder until deeply browned, then softening onion, carrot, and celery in that same olive oil before blooming garlic, turmeric, cumin, and smoked paprika into fragrance. Green split peas simmer low and slow with chicken broth until they melt completely into the broth, turning velvety and thick while the pork becomes fall-apart tender. A finishing splash of fresh lemon juice brightens the whole pot, cutting through the richness and waking up every spice. Finished with a scatter of fresh parsley, it's the kind of one-pot meal that tastes even better the next day, with legumes, vegetables, herbs, and good olive oil doing most of the heavy lifting. It's a comforting, wholesome bowl that fits beautifully into a Mediterranean-style way of cooking, no fuss required.
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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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