Bas Black Eyed Pea Chile Verde Food

BA'S BLACK-EYED PEA CHILE VERDE

Steps:

• 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 1 1/2 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.

BLACK-EYED PEA CHILE VERDE

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.

BLACK BEAN/BLACK EYED PEA CHILI

Steps:

• pour the cans of beans,peas,corn, and vegetable juice into a stockpot.turn stove onto a med heat and add pork, and seasonings to it.cook until beans and peas are done. serve.

BLACK-EYED PEA CHILI

Steps:

• Heat the oil in a large pot over medium heat. Add onion and cook till softened. Add garlic and cook 30 seconds. Add turkey and cook till done. Stir in the bell pepper, jalapeno pepper and chili powder and cook 1 minute.
• Add the peas, tomatoes and chicken broth. Bring to a boil, reduce heat to medium low, cover and simmer, stirring a few times, for about 20 minutes.
• Serve topped with a dollop of sour cream and sprinkle of cilantro leaves.