Green Chile Black Eyed Peas

Submitted by Bill Woodward

"I made this on New Years day because I didn't have any greens to add, but I had some hatch green chiles in the freezer, and it turned out really well. The chorizo I used is Mexican chorizo, which is a raw, oily sausage that you fry into crumbles. This is not the cured chorizo. I used https://www.caciqueinc.com/products/pork-chorizo/, but anything similar would do. It was just what I had on hand."

 

• Ready In: 11hrs
• Ingredients: 13
• Yields: 4 quarts
• Serves: 12

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

1. Sort and rinse black eyed peas and soak in water overnight.
2. When ready, drain the peas.
3. In a 7 quart dutch oven, cook the chorizo. Don't drain, you'll use the oil.
4. Add the onion and jalapeno and cook until softened.
5. Add the garlic and cook another minute.
6. Add the black eyed peas and the remaining ingredients to the pot.
7. Turn the heat to high and bring the pot to a boil, then turn down to low and cover.
8. Maintain at a simmer for three hours, stirring every half hour or so.
9. After three hours, check the peas for doneness and add salt and pepper as needed.
10. Serve with corn bread and enjoy!