Black-Eyed Pea Chile Verde

Name: Black-Eyed Pea Chile Verde
Yield: 4 servings
Ingredients: 1 3 tablespoons vegetable oil, divided; 1 2 smoked ham hocks; 1 2 large onions, 1 chopped, 1 quartered; 1 6 cloves garlic, thinly sliced; 1 3/4 teaspoon ground coriander; 1 3/4 teaspoon ground cumin; 1 2 cups black-eyed peas, soaked overnight; 1 3 poblano chiles, seeds removed; 1 4 serrano chiles, seeds removed, divided; 1 1 pound tomatillos, husks removed, rinsed, divided; 1 Kosher salt; 1 2 cups cilantro leaves; 1 Freshly ground black pepper; 1 Sour cream and sliced chives (for serving)

From the kitchen of Carly

Smoky ham hocks braise with creamy black-eyed peas in a verdant sauce of roasted poblanos and tomatillos. Cumin and coriander warm the broth while serrano chiles add a sharp finish. Hearty, complex, and deeply satisfying.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 tablespoons vegetable oil, divided
12 smoked ham hocks
12 large onions, 1 chopped, 1 quartered
16 cloves garlic, thinly sliced
13/4 teaspoon ground coriander
13/4 teaspoon ground cumin
12 cups black-eyed peas, soaked overnight
13 poblano chiles, seeds removed
14 serrano chiles, seeds removed, divided
11 pound tomatillos, husks removed, rinsed, divided
1Kosher salt
12 cups cilantro leaves
1Freshly ground black pepper
1Sour cream and sliced chives (for serving)

Instructions

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