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.
% 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.