Smoky Pork Chili with Black-Eyed Peas

Smoky Pork Chili with Black-Eyed Peas
Photo by Scott Phillips

Ingredients

  • 6 plum tomatoes, cored and coarsely chopped
  • 2 dried ancho chiles
  • 2 dried New Mexico chiles
  • Kosher salt and ground black pepper
  • 1 tsp. chili powder
  • 1 medium red bell pepper, halved, cored, and coarsely chopped
  • 2 cups lower-salt chicken broth
  • + 14 more ingredients
    • 3 Tbs. extra-virgin olive oil
    • 4 cups fresh or thawed frozen blackeyed peas (or three 15-oz. cans, drained and rinsed)
    • 2 large or 3 medium jalapeños, seeded and coarsely chopped
    • 6 medium cloves garlic, peeled
    • 1 medium yellow onion, coarsely chopped
    • Sour cream, for serving
    • 2 Tbs. vegetable oil
    • 1 Tbs. ground cumin
    • Kosher salt
    • Thinly sliced scallions, for serving
    • ¼ cup plus 2 Tbs. red wine vinegar
    • 2 canned chipotle chiles in adobo sauce
    • 2-½ lb. ground pork
    • 1 Tbs. dried oregano

Position a rack in the center of the oven and heat the oven to 500°F. Put the tomatoes, garlic, jalapeños, onion, bell pepper, vinegar, oil, oregano, 1 tsp. salt, and 1/4 tsp. pepper in a 9x13-inch roasting pan and stir to combine. Roast, stirring every 15 minutes and scraping the bottom of the ...

View full recipe at Fine Cooking

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