- 4 ounces cured chorizo, chopped
- 1 teaspoon olive oil
- 1 onion, chopped
- 8 cups low-sodium chicken broth
- 1 1/2 cups split peas
- kosher salt and black pepper
- Brown the chorizo in the oil in a large pot over medium heat, 3 to 4 minutes. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.
- Add the chicken broth, split peas, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer, covered, stirring occasionally, until the peas are tender, 1 to 1 ½ hours.