HAPPY NEW YEAR, ORBITERS!

When you start the year off with a big ol’ bowl of black-eyed peas—symbols for good fortune and prosperity—it’s bound to a good one. Luckily, our green pork chili is the perfect way to eat ’em! The savory, grassy flavor of the peas plays off the earthy poblano peppers and tangy tomatillos in the most delicious way. It’s perfect for New Year’s Day, or pretty much any chilly day of the year. The chili will also make your house smell AMAZING as it simmers—we guarantee it’ll ignite your appetite for another delicious orbit around the sun! CHEERS TO THE NEW YEAR!!!

Pea Prep In a pinch, you can use canned black-eyed peas, but if you have time, go the dried pea route. We love the fresh, grassy flavor, and firm texture of the dried peas. Here’s how to cook them:
1. Rinse the 12 to 16 oz. peas well and remove any debris or shriveled beans.
2. Combine the peas with 8 cups water and 1 Tbsp. salt in a large pot. Either let soak overnight, or bring to a bowl and let stand 1 hour.
3. Rinse peas well, then add 8 cups fresh water. Add 2 tsp. salt and bring to a boil. Reduce heat and simmer, covered, until tender, about 1 hour.

Pork and Black-Eyed Pea Chili Verde

If you prefer, swap out the black-eyed peas for another legume. Try cannellini beans, navy beans, brown lentils, or chickpeas in their place.

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Prep Time 30

Cook Time 3

Total Time 3 30

Course dinner

Cuisine American, Mexican, Southern, Tex-Mex

Servings

Calories 588 kcal

Ingredients

1 Tbsp. dried oregano
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. kosher salt
1 tsp. black pepper
2 Tbsp. vegetable oil
2½ to 3 lb. pork stew meat
1 white onion, chopped
1 jalapeño pepper, finely chopped
3 cloves garlic, minced
3 poblano peppers
5 medium tomatillos, husked, stemmed, and rinsed
2 cups bean cooking liquid or chicken broth
3 cups cooked black-eyed peas or 2 (15-oz.) cans black-eyed peas, rinsed and drained
½ cup chopped fresh cilantro
Toppers, such as tortilla chips, chopped onion, and/or sour cream

Instructions

For spice mix, in a small bowl combine oregano, cumin, coriander, salt, and black pepper. In a large Dutch oven or heavy, oven-safe pot, heat 1 Tbsp. oil. In a large bowl combine pork, the remaining 1 tbsp. oil, and about half of the spice mix; toss to coat well. Working in batches as needed, cook pork in hot oil until browned on all sides. Add onion, jalapeño, and garlic; cook, stirring occasionally, until softened, about 10 minutes.
Meanwhile, preheat broiler and place an oven rack about 6 inches under the heat. Arrange poblanos and tomatillos on a foil-lined baking sheet. Broil, turning once, until charred, about 10 minutes. Transfer tomatillos to a food processor and use the foil to cover poblanos. Let stand about 10 minutes, then peel and seed poblanos, removing stems and membranes. Pulse tomatillos in the food processor until roughly chopped. Add poblanos and pulse several more times until evenly chopped.
Preheat oven to 300°F. Stir tomatillos and poblanos into meat mixture in pot. Add black-eyed peas and the 2 cups cooking liquid or broth. Bring to a boil, stirring occasionally, then remove from heat. Cover and bake in oven 2½ to 3 hours or until pork is very tender.
Stir in cilantro and remaining spice mixture. Let stand 10 to 15 minutes. Season to taste with additional salt and black pepper. Serve with desired toppers.