BA's Black-Eyed Pea Chile Verde

• Gluten free

• Meat

  • 2 Ham hocks

• Produce

  • 2 cups Black-eyed peas
  • 2 cups Cilantro, leaves
  • 1 tsp Coriander, ground
  • 6 Garlic cloves
  • 4 Poblano chiles
  • 4 Serrano chiles
  • 1 1/2 lb Tomatillos
  • 2 Yellow onions, large

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Dairy

  • 1 Sour cream

Found on boundbyfood.com

Description

Ingredients

• 3 tbsp vegetable oil
• 2 ham hocks or 2 -3 lb ham/pork roast
• 2 large yellow onions - 1 chopped (for the soup), 1 quartered (for the verde sauce)
• 6 garlic cloves, thinly sliced
• 1 tsp ground coriander
• 2 tsp ground cumin
• 2 cups black-eyed peas, soaked overnight
• 4 poblano chiles, seeds removed if desired
• 4 serrano chiles, seeds removed if desired
• 1½ lb tomatillos, husks removed, rinsed
• 2 cups cilantro leaves
• Salt and pepper to taste
• Sour cream, cotija, and chives for serving

Directions

• Soak black-eyed peas overnight. Place in a medium bowl and cover with several inches of cold water. You can soak in the refrigerator or at room temperature but note that they might start to sprout at room temp, which is fine.
• Heat 2 tbsp oil in a dutch oven or heavy pot over medium heat.
• Sear ham hocks, turn very few minutes until evenly browned, about 10 minutes
• Add the chopped onion and garlic, cook until soft and beginning to brown, about 10 minutes.
• Add coriander and cumin, stirring until fragrant.
• Add 6 cups water and bring to a boil.
• Reduce heat, cover and simmer for about 1 hour, stirring occasionally.
• Add black-eyed peas to pot, cover and cook for about 1½ to 2 hours, skimming foam from surface.
• Remove hocks, let cool and pick meat from bone. If using a pork roast or ham, shred or chop.
• Return meat to pot and continue to simmer on low.
• Preheat oven to 400 degrees.
• Toss the quartered onion, poblano chiles, serrano chiles, and tomatillos on a rimmed baking sheet with 1 tbsp oil.
• Season with salt and pepper.
• Roast until lightly browned around the edges, turning halfway through, about 15 minutes. Let cool.
• Place roasted chile mixture in a blender with cilantro and puree until smooth.
• Stir puree mixture into bean mixture.
• Serve topped with sour cream, cotija, and chives.