Smoky Pork Chili with Black-Eyed Peas

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


  • 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


Best Wine Deals

See More Deals

Snooth Media Network