Black-Eyed Pea Chile Verde

Ingredients

• •3 tablespoons vegetable oil
• •2 whole smoked ham hocks
• •2 large onions
• •6 cloves garlic
• •¾ teaspoon ground coriander
• •¾ teaspoon ground cumin
• •2 cups black-eyed peas
• •3 whole poblano chiles
• •4 whole serrano chiles
• •1 pound tomatillos
• •to taste Kosher salt
• •2 cups cilantro leaves
• •to taste black pepper
• •to taste sour cream and chives

Cooking Instructions

1. 1.

   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.

   70 min

2. 2.

   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.

   90 min

3. 3.

   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.

   20 min

4. 4.

   Transfer chile mixture to a blender; add cilantro and remaining serrano chiles and tomatillos and purée until smooth.

   5 min

5. 5.

   Stir purée into bean mixture; season with salt and pepper. Serve chile verde topped with sour cream and chives.

   5 min

6. 6.

   Chile verde can be made 3 days ahead. Cover and chill.