Ki’imak Special Pea Soup & Bone-in Ham

A Story of Tradition and Comfort

Ah, the holidays—when the air hums with laughter, the table groans under the weight of a feast, and that glorious bone-in ham, caramelized to perfection, takes center stage. But here’s the real secret of any seasoned home cook: the magic doesn’t end when the last slice is carved. The true alchemy begins the next day when that magnificent ham transforms into something deeply comforting—a velvety, soul-warming pea soup, infused with smoky, savory Mexican flavors.

This is the kind of soup that speaks of family kitchens, of grandmothers who knew how to coax every ounce of flavor from humble ingredients, of cold evenings warmed by something rich, hearty, and impossibly good. So let’s do it justice, shall we?

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Ingredients (Serves 6-8)

• 4 tbsp of Ki’imak Salsa Macha - Original

• 2 tbsp olive oil

• 1 large onion, finely diced

• 2 carrots, peeled and chopped

• 2 celery stalks, chopped

• 3 cloves garlic, minced

• 1 tsp fresh thyme leaves (or ½ tsp dried)

• 1 bay leaf

• 1 smoked bone-in ham hock (from your holiday ham, with some meat still attached)

• 2 cups shredded leftover holiday ham

• 1 lb (450g) dried split peas, rinsed and soaked in cold water

• 6 cups (1.5L) chicken or vegetable stock

• 2 cups water

• Salt and freshly ground black pepper, to taste

• ½ cup heavy cream (optional, for extra indulgence)

• Fresh parsley or chives, finely chopped, for garnish

  
  

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Method

1. Build the Base

In a large, heavy-bottomed pot, heat the olive oil over medium heat. Toss in the onions, carrots, and celery, and let them sweat—softening slowly until they release their natural sweetness. Mix in 2 tbsp of Ki’imak Salsa Macha to unlock the aromatic flavors. This is the foundation of your soup, so take your time. After about 8 minutes, add the garlic, thyme, and bay leaf, stirring until fragrant.

2. Unlock the Ham Hock Magic

Now, in goes that glorious ham. Nestle it right in the pot filled with the stock and water. Let is cook slowly until the excess meat falls off the bone effortlessly. Remove the bone, add the shredded ham, cooked vegetables base and split peas.

3. Low and Slow – The Secret to Liquid Gold

Bring everything to a gentle simmer, then reduce the heat to low. Let it bubble away, uncovered, for about 90 minutes—stirring occasionally, until the peas collapse into a velvety, luxurious texture. As it cooks, season to taste with salt & pepper. Stir in a splash of heavy cream the remaining 2 tbsp of Ki’imak Salsa Macha for a final flourish.

5. The Grand Finale

Ladle the soup into warm bowls, scatter with fresh parsley or chives, and serve with crusty, buttered bread—because, let’s be honest, no great soup should go without it.

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Final Thoughts

This soup isn’t just about leftovers; it’s about tradition, about taking something beautiful and letting it live on in another dish. It’s deeply nostalgic, impossibly rich, and absolutely perfect for those post-holiday days when all you want is warmth in a bowl.

Bon Appétit.

Chef Jorge Erazo