BLACK-EYED PEA CHILE VERDE
Smoked pork hocks don't just add meatiness and body; they release smoky, salty notes as they cook, seasoning the beans in the process.
Provided by Chris Morocco
Categories Bon Appétit Lunch Dinner Chile Pea Poblano Tomatillo Cilantro Wheat/Gluten-Free Winter Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 14
Steps:
- Heat 2 Tbsp. oil in a medium Dutch oven or other heavy pot over medium. Sear ham hocks, turning occasionally, until browned all over, 6-8 minutes. Add chopped onion and garlic. Cook, stirring occasionally, until very soft and beginning to brown around the edges, 8-10 minutes. Add coriander and cumin and cook, stirring, just until fragrant, about 1 minute. Add 6 cups water and bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until hocks begin to soften, about 1 hour.
- Add black-eyed peas to pot, cover, and cook, skimming foam from surface, until hocks and black-eyed peas are tender, about 1 1/2 hours. Remove hocks; let cool. Pick meat from bone and shred; discard fat and bones. Return meat to pot.
- Meanwhile, preheat oven to 400°F. Toss quartered onion, poblano chiles, and half of serrano chiles and tomatillos on a rimmed baking sheet with remaining 1 Tbsp. oil; season lightly with salt. Roast, tossing occasionally, until lightly browned around the edges but still vibrantly colored, 15-20 minutes. Let cool.
- Transfer chile mixture to a blender; add cilantro and remaining serrano chiles and tomatillos and purée until smooth.
- Stir purée into bean mixture; season with salt and pepper. Serve chile verde topped with sour cream and chives.
- Do Ahead
- Chile verde can be made 3 days ahead. Cover and chill.
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Romaine Sewell
[email protected]I've made this recipe several times and it's always a hit.
Hameed Ahmad
[email protected]This was a great recipe! I made it for my family and they loved it.
Sanjana Raut
[email protected]I love the combination of flavors in this recipe. It's a great way to use up leftover black-eyed peas.
Shiv sahani
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Mackenzie Anderson
[email protected]I've made this recipe several times and it's always a hit. The leftovers are even better the next day.
erika mendoza
[email protected]This was my first time making black-eyed peas and they turned out great! I followed the recipe exactly and they were perfect.
Alma R
[email protected]I love this recipe! It's so easy to make and it's always delicious. I've made it several times and it's always a hit.
sandie g
[email protected]This was a great recipe! The black-eyed peas were cooked perfectly and the flavors were amazing.
Md Babu Ahmed
[email protected]I've made this recipe several times and it's always a hit. I love the combination of flavors.
Smart Eyes
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Abinas Basnet
[email protected]I love this recipe! It's so easy to make and it's always delicious.
Nati Boy
[email protected]This was my first time making black-eyed peas and they turned out great! I followed the recipe exactly and they were perfect.
RahMa Rh
[email protected]I've made this recipe several times and it's always a hit. The leftovers are even better the next day.
Fatma Nasser
[email protected]This was a great recipe! I made it for my family and they loved it. The flavors were amazing and the black-eyed peas were cooked perfectly.