Potaje de chícharos con "sinojos"

Hello everybody, hope you are having an incredible day today. Today, we're going to make a distinctive dish, Potaje de chícharos con "sinojos". One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Potaje de chícharos con "sinojos", starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Potaje de chícharos con "sinojos" delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to first prepare a few components. You can have Potaje de chícharos con "sinojos" using 14 ingredients and 5 steps. Here is how you can achieve it.

Este riquísimo potaje lo descubrimos en Jubrique, pequeño pueblo malagueño en pleno Valle del Genal, Serranía de Ronda. El chícharo es una variedad local de alubia carilla. El hinojo le da un sabor muy rico y peculiar. Es contundente y muy apreciado en los días de invierno

Ingredients and spices that need to be Take to make Potaje de chícharos con "sinojos":

1. 1/2 Kilo chícharos (alubia carilla)
2. 1 manojo hinojos, solo lo verde
3. 2 chorizos caseros ibéricos
4. 3 trozos costilla carnosa
5. 3 trozos calabaza
6. 1 cebolleta, verde incluido
7. 1 diente ajo
8. 1 tomate
9. 1/2 pimiento verde
10. 1/2 pimiento rojo
11. 1 patata grande
12. aove
13. sal y pimienta
14. 1 hoja laurel

Steps to make to make Potaje de chícharos con "sinojos"

1. Los chícharos se ponen en remojo la noche anterior
2. Se pican finitos los pimientos, el hinojo y la cebolleta; se casca la patata en dos o tres trozos. Se escalda el tomate y se le quita la piel.
3. En una olla grande con un chorrito de aove, se incorporan los chícharos remojados y escurridos y el resto de ingredientes en crudo, se cubre de agua, se salpimienta y se echa la hoja de laurel.
4. Se deja cocer a fuego lento como unas dos horas o cuando los chícharos estén blandos. Vamos desgrasando de vez en cuando.
5. Algunos le echan un puñadito de arroz. Espero que os guste ¡¡

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