Black-Eyed Pea Chili Verde

By kimvess

Ingredients

• FOR THE MEATBALLS, COOK:
• 4 strips bacon, diced
• SAUTÉ:
• 1 ⁄2 cup diced onion
• 1 Tbsp. minced fresh garlic
• COMBINE:
• 1 lb. ground pork
• 1 ⁄2 cup dry bread crumbs
• 1 ⁄4 cup minced fresh cilantro
• 1 Tbsp. ground cumin
• 2 tsp. ground coriander
• 1 tsp. red pepper flakes
• 1 ⁄2 tsp. each kosher salt and cayenne pepper
• 2 eggs, beaten
• FOR THE CHILI, ROAST:
• 3 poblano chiles
• ADD:
• 4 cups husked and diced tomatillos (about 1 1/2 lb.)
• 2 cups diced onions
• 2 jalapeños, seeded and minced
• 1 Tbsp. each minced fresh garlic, ground cumin, and ground coriander
• 1 ⁄4 cup masa harina or all-purpose flour
• STIR IN:
• 4 cups low-sodium chicken broth
• 2 cans black-eyed peas, drained and rinsed (15 oz. each)
• 2 Tbsp. fresh lime juice
• Salt and black pepper to taste
• Sour cream and cilantro sprigs

Details

Servings 12
Adapted from cuisinerecipes.com

Preparation

Step 1

For the meatballs, cook bacon in a large pot until crisp, about 10 minutes, then transfer to a paper-towel-lined plate and set aside. Reserve 1 Tbsp. drippings in pot; set remaining drippings aside.

Sauté ½ cup onion in pot with 1 Tbsp. drippings over high heat, 3 minutes. Add 1 Tbsp. garlic; cook 1 minute, then let cool slightly.

Combine bacon, onion mixture, pork, bread crumbs, ¼ cup cilantro, 1 Tbsp. cumin, 2 tsp. coriander, pepper flakes, ½ tsp. salt, and cayenne in a large bowl. Stir in eggs.

Form mixture into 1-inch meatballs. Transfer meatballs to a baking sheet; chill (up to two days) until ready to sauté.

For the chili, roast poblanos over a gas burner, or on a baking sheet under a broiler, until charred, turning often. Place poblanos in a bowl, cover with plastic wrap, and steam 10 minutes. Peel, seed, and dice poblanos; set aside.

Heat remaining drippings in same pot over medium-high. Saut&eacte meatballs until browned on all sides, 5 minutes. Transfer meatballs to a paper-towel-lined plate; set aside.

Add tomatillos, 2 cups onions, jalapeños, and 1 Tbsp. each garlic, cumin, and coriander to pot; cook 10 minutes. Stir in poblanos and masa harina.

Stir in broth, bring to a simmer, and drop in meatballs; cover and cook, 10 minutes. Add black-eyed peas; simmer 5 minutes more.

Off heat, add lime juice; season with salt and pepper. Garnish each serving with sour cream and cilantro sprigs.

Nutrition Information
Per serving: 258 cal; 12g total fat (4g sat); 61mg chol; 254mg sodium; 23g carb; 5g fiber; 15g protein