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    You are in: Home / Soul / Black-Eyed Pea Posole With Pork and Collard Greens Recipe
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    Black-Eyed Pea Posole With Pork and Collard Greens

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Pinay0618's Note:

    Southern comfort food from Cooking Light magazine.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat broiler.
    2. 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. 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.

    Ratings & Reviews:

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    Nutritional Facts for Black-Eyed Pea Posole With Pork and Collard Greens

    Serving Size: 1 (440 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 281.5
     
    Calories from Fat 121
    43%
    Total Fat 13.5 g
    20%
    Saturated Fat 4.4 g
    22%
    Cholesterol 40.2 mg
    13%
    Sodium 744.5 mg
    31%
    Total Carbohydrate 23.0 g
    7%
    Dietary Fiber 7.7 g
    31%
    Sugars 3.0 g
    12%
    Protein 18.9 g
    37%

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