Green Chile Black Eyed Peas
Ready In: 11 hrs
Serves: 12
Yields: 4 quarts
Ingredients
- 1 lb dry black-eyed peas
- 9 ounces cacique mexican chorizo sausages (or equivalent)
- 1 large yellow onion, chopped
- 1 -2 jalapeno, seeded and chopped
- 2 garlic cloves
- 2 quarts chicken broth
- 28 ounces diced tomatoes
- 8 ounces roasted and chopped hatch green chilies
- 1 lb diced ham
- 2 bay leaves
- 1 teaspoon garlic powder
- 1⁄2 teaspoon ground thyme
- salt and pepper
Directions
- Sort and rinse black eyed peas and soak in water overnight.
- When ready, drain the peas.
- In a 7 quart dutch oven, cook the chorizo. Don't drain, you'll use the oil.
- Add the onion and jalapeno and cook until softened.
- Add the garlic and cook another minute.
- Add the black eyed peas and the remaining ingredients to the pot.
- Turn the heat to high and bring the pot to a boil, then turn down to low and cover.
- Maintain at a simmer for three hours, stirring every half hour or so.
- After three hours, check the peas for doneness and add salt and pepper as needed.
- Serve with corn bread and enjoy!
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