Black-Eyed Pea Posole With Pork and Collard Greens

Sweet Jezebel's Note:

Southern comfort food from Cooking Light magazine.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 1 poblano pepper
• cooking spray
• ¾ 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
• ½ cup chopped fresh cilantro
• 2 teaspoons finely chopped jalapeno peppers
• ½ teaspoon dried Mexican oregano (such as McCormick's)
• 2 garlic cloves , chopped
• 1 (15 ounce) can black-eyed peas , rinsed and drained
• ¼ teaspoon salt
• ¼ 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.