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; transfer to a paper-towel-lined plate. Reserve 1 Tbsp. drippings in pot; set remaining drippings aside.
Combine bacon, onion mixture, pork, bread crumbs, cilantro, cumin, coriander, pepper flakes, salt, and cayenne in a 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. Sauté meatballs until browned on all sides, 5 minutes; transfer to a paper-towel-lined plate.
Add tomatillos, onions, jalapeños, and garlic, cumin, and coriander to pot; cook 10 minutes. Stir in poblanos and masa harina.
Off heat, add lime juice; season with salt and pepper. Top servings 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.
% 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.