Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  boneless pork shoulder roast
  1                cup  yellow or green split peas
     1/2           cup  carrot -- chopped
     1/2           cup  celery -- chopped
     1/2           cup  onion -- chopped
  1                can  chicken broth (49-1/2-ounce) -- about 6 cups
  2          teaspoons  curry powder
     1/2      teaspoon  paprika
     1/4      teaspoon  ground cumin
     1/4      teaspoon  ground black pepper
  2               cups  loose-pack frozen peas

Preparation:

Trim fat from pork. Cut pork into 1/2 inch pieces. Rinse and drain spit peas. In a 4 quart crockery cooker, combine split peas, carrot, celery and onion. Add broth, curry powder, paprika, cumin and pepper. Stir in pork. Cover and cook on LOW heat setting for 10-12 hours or on HIGH setting for 4 hours. Stir in frozen peas. Heat through, then serve.

Nutritional Information:

15 Calories (kcal); trace Total Fat; (10% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 13mg Sodium