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| Black-Eyed Pea Chili Verde submitted by Mom Johnson |
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Description
Has your garden exploded with tomatillos like our has? This recipe will use up 1 pound of those rascals!
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Directions
Heat 2 T. oil in a medium Dutch oven over medium heat. Sear the 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 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 the surface until hocks and black-eyed peas are tender, about 1 1/2 hours. Remove hocks and let cool. Pick meat from the bones and shred; discard fat and bones. Return meat to the pot.
Meanwhile, preheat the oven to 400 degrees. Toss quartered onion, poblano chilies and half of the Serrano chilies and tomatillos on a rimmed baking sheet with remaining 1 T. oil; season lightly with salt. Roast, tossing occasionally until lightly browned around the edges but still vibrantly colored, 15-20 minutes. Let cool.
Transfer chili mixture to a blender; add cilantro and remaining Serrano chiles and tomatillos and puree until smooth. Stir puree into bean mixture and season with salt and pepper. Serve chili verde topped with sour cream and chives, if desired. Can be made 3 days ahead if desired.
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Printable Version
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Ingredients
 3 T. vegetable oil, divided
2 smoked ham hocks
2 large onions, 1 chopped and 1 quartered
6 garlic cloves,thinly sliced
3/4 tsp. ground coriander
3/4 tsp. ground cumin
2 cups dried black-eyed peas, soaked overnight
3 Poblano chilies, seeds removed
4 Serrano chilies, seeds removed, divided
1 pound tomatillos husked, rinsed, divided
Kosher salt
2 cups fresh cilantro leaves
Freshly ground black pepper
Sour cream and chives for garnish, optional
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