Lunch / Dinner
Black-Eyed Pea Chili Verde
According to New Year's lore, eating black-eyed peas and pork on the first day of the year brings progress and prosperity.So, do yourself and friends and family a favor — serve up this spicy chili verde loaded with pork meatballs to ensure you put your best foot (and food!) forward this year.
FOR THE MEATBALLS, COOK:
FOR THE CHILI, ROAST:
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.
A 1 Tbsp. measure makes bite-sized meatballs. Scoop the meat first, then roll into balls with your hands.
Use tongs to hold poblano over gas flame. Roast until charred, rotating often as it blackens.
Add browned meatballs to the simmering chili to heat through. You can make the chili two days ahead.
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 61mg 20%
Sodium 254mg 10%
Carbs 23g 7%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.