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Southern comfort food from Cooking Light magazine.
Make and share this Black-Eyed Pea Posole With Pork and Collard Greens recipe from Food.com.
- 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
- Preheat broiler.
- 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.
- 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.