Dinner,  Pork,  Recipes,  Soup,  Southern

Black-Eyed Pea and Pork Chili

This recipe was inspired by a chili article I read in Fine Cooking magazine. I have made sofrito for years, as a flavoring base in all types of soups, stews, braises and casseroles. But I have never ROASTED my sofrito as this article suggested, and WOW, it really intensified the flavors and made this delicious chili even better! One of the things I love about cooking – there is always a new skill, a new technique to learn and try. This is not a quick recipe, but on a cold weekend afternoon, I can’t think of anything more fun to do then make a big batch of this recipe. There are a lot of steps, but the complexity of the dish and the layers of flavor make it totally worth it! It is soooo good and freezes great!

Black-Eyed Pea and Pork Chili
Author: Kate Wagner
Serves: 8
This is the first time I have ever cooked with dried chiles. They do add to the cost of the dish, but they impart a complexity of flavor that’s invaluable. And they will last over a year in your pantry, so you will have lots of time to use them up. Don’t skip the step of roasting the sofrito, it really takes this chili over the top! Happy cooking!
  • 2 (14.5 oz) Petite diced tomatoes, drained (I use roasted garlic and onion flavoring)
  • 10 Garlic cloves, peeled
  • 3 Poblano chiles, chopped (ribs and seeds removed)
  • 1 Onion, yellow, chopped
  • 2 Peppers, red, chopped
  • 2 tsp Kosher salt
  • 1 tbsp Oregano, dried
  • 1/4 cup Red wine vinegar
  • 1/2 cup Canola oil, divided
  • 3 (15 oz) cans Black-eyed peas, drained and rinsed
  • 3 dried Arbol chiles
  • 2 dried New Mexican chiles
  • 3 lbs. Ground pork
  • 2 tbsp Cumin, ground
  • 2 tsp Chipotle chili powder
  • 2 Chipotle chiles, canned in adobo sauce
  • 2 cups Chicken broth, low-sodium or homemade
  • Suggested garnishes: Sour cream, shredded cheese and minced scallions.
  1. Preheat the oven to 450 and cover a rimmed sheet pan with aluminum foil.
  2. Place the tomatoes, garlic, onion, red peppers, 1 tsp Kosher salt and oregano on the sheet pan. Drizzle with red wine vinegar and 1/4 cup Canola oil. Mix until well combined.
  3. Roast, stirring once halfway through cooking time, for about 40 minutes. Remove from the oven and set the sheet pan aside to cool.
  4. Empty the black-eyed peas into a colander and rinse well.
  5. Heat a large skillet over medium heat.
  6. Add the dried chiles to the dry skillet. Toast on both sides, until slightly blistered, about 3 minutes per side. Take the skillet off the heat and carefully add 2 cups of water to the skillet. The chiles will start to rise to the top, to counteract that, place the colander with the beans in it on top of the chiles to push them down.
  7. Soak the chiles for 20 minutes. Remove from the water and stem, seed and finely mince the chiles. Set aside.
  8. In a large Dutch oven heat remaining 1/4 cup Canola oil over medium heat. Add pork and sprinkle on top the ground cumin, chipotle chili powder and remaining 1 tsp of Kosher salt. Cook, stirring occasionally, until the meat is browned. (You do not need to drain the pork since it is so lean)
  9. Meanwhile transfer the sofrito mixture to the food processor and pulse, retaining a chunky texture. Once the pork is browned, add the sofrito mixture to the Dutch oven. Next place the minced dried chiles in the food processor along with the 2 canned chipotle chiles. Pulse to combine and add to the Dutch oven.
  10. Add the black-eyed peas and chicken broth and stir to combine. Turn heat to simmer, and cook, stirring occasionally for about 45 minutes.
  11. Serve right away, or even better, cool the chili, refrigerate and enjoy the next day (the flavors will meld and deepen overnight). The chili can be refridgerated for up to 4 days or frozen for up to 2 months.
Roasted Sofrito

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