Green Chile Black Eyed Peas Recipes

Steps:

• In a Dutch oven, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add collard greens, salt and cayenne; cook and stir 6-8 minutes or until greens are tender. Add peas, tomatoes and lemon juice; heat through. Sprinkle servings with cheese.

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.

Steps:

• Place a 2-gallon stockpot over medium heat. Drizzle with a 2-count of oil. Sauté the garlic, green chile, and country ham together until the garlic is soft, about 3 minutes. Add the black-eyed peas, bay leaves, and chicken stock. Simmer for 45 minutes, until the beans are tender, stirring when you think about it. Wait until halfway through the cooking process to begin seasoning with salt and pepper. You want the flesh of the bean to break down a little bit first so the flavors can penetrate the beans.
• In a separate pan, cook the tomatoes and sugar over medium-low heat for 20 minutes, stirring occasionally, until the tomatoes are like jam. Serve the black-eyed peas in a large bowl and spoon the sweet tomatoes on top.

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.