While I use a small amount of pork for flavor and fat, black-eyed peas are the star in this health-friendly chile verde, resulting in plant based deliciousness.
Course Entree, healthy snacks, Vegetables
Keyword black eyed peas, cilantro, pablano chiles, serano chiles, smoked ham hocks, tomatillos
2smoked ham hocks
2Tbs.olive oilplus an additional 1 Tbs. olive oil
2large sweet onions1 chopped, 1 quartered
414 ozcans organic canned black-eyed peasrinsed and drained
1lbtomatilloshusks removed, rinsed
freshly ground pepper
Heat the 2 Tbs olive oil on medium in heavy bottom stock pot or Dutch oven. Brown ham hocks in oil on all sides.
Add chopped onion and garlic to browned ham hocks and cook until vegetables begin to brown, about 10 minutes.
Add coriander and cumin and stir 1 minute.
Add 8 cups of water to pot, bring to a boil, reduce heat and simmer 2 hours, skimming foam from the surface.
Add black-eyed peas to pot and simmer 20 minutes. Remove ham hocks and let cool. Pick and shred meat from bones and discard fat and bones.
Preheat oven to 400 degrees. Toss quartered onion, poblanos, 2 serrano chiles and the tomatillos together with the 1 Tbsp. olive oil, season with salt and pepper. Roast until lightly browned, turning occasionally, 15-20 minutes. Cool 20 minutes.
Puree cooled chile mixture in a blender or food processor. Add cilantro, and serrano chiles, and puree until smooth.
Stir the chile mixture into the bean mixture and season with salt and pepper. Serve topped with sour cream and chopped chives.
Chile Verde with Black-Eyed Peas Recipe https://theculinarycure.com/chile-verde-black-eyed-peas/