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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.

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Ingredients

FOR THE MEATBALLS, COOK:

SAUTÉ:

COMBINE:

FOR THE CHILI, ROAST:

ADD:

STIR IN:

Instructions

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.

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

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.

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

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.

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.

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.

Add browned meatballs to the simmering chili to heat through.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

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