Black-Eyed Pea Posole With Pork and Collard Greens |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Southern comfort food from Cooking Light magazine. Ingredients:
1 poblano pepper |
cooking spray |
3/4 lb boneless pork shoulder, trimmed and cut into 1/2-inch cubes |
3 cups chicken broth, divided |
4 cups loosely packed chopped collard greens |
1 cup chopped red onion |
1 cup chopped tomatillo |
1/2 cup chopped fresh cilantro |
2 teaspoons finely chopped jalapeno peppers |
1/2 teaspoon dried mexican oregano (such as mccormick's) |
2 garlic cloves, chopped |
1 (15 ounce) can black-eyed peas, rinsed and drained |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
6 lime wedges |
Directions:
1. Preheat broiler.
2. Place poblano pepper on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skin; discard seeds, membrane, and stem. Coarsely chop pepper; set aside.
3. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes, browning on all sides. Add 1 cup broth, scraping pan to loosen browned bits. Stir in remaining 2 cups broth, chopped poblano, greens, and next 6 ingredients (through garlic). Bring to a boil; cover, reduce heat, and simmer 40 minutes or until pork is tender. Stir in peas, salt, and black pepper; simmer, uncovered for 5 minutes or until thoroughly heated. Serve with lime wedges.
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