Black-Eyed Pea Posole with Pork and Collard Greens

Name: Black-Eyed Pea Posole with Pork and Collard Greens
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Southern
Ingredients: 227 grams cups loosely packed bagged, prewashed, chopped collard greens (about; 0 teaspoons black pepper; 340 grams boneless pork shoulder, trimmed and cut into 1/2-inch cubes; 425 grams black-eyed peas, rinsed and drained; 710 milliliters fat-free, less-sodium chicken broth, divided; 118 milliliters chopped fresh cilantro; 2 garlic cloves, chopped; 2 teaspoons finely chopped jalapeño pepper; 6 lime wedges; 1 teaspoons dried Mexican oregano (such as McCormicks); 1 poblano pepper; 237 milliliters chopped red onion; 0 teaspoons salt; 237 milliliters chopped tomatillos

Black-Eyed Pea Posole with Pork and Collard Greens might be just the Southern recipe you are searching for. Watching your figure? This gluten free and dairy free recipe has 194 calories, 20g of protein, and 3g of fat per serving. This recipe serves 6. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have lime wedges, salt, tomatillos, and a few other ingredients on hand, you can make it. To use up the lime wedges you could follow this main course with the Frozen Key Lime Pie as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat broiler.

Equipment you will use

Broiler

Place poblano pepper on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes.

Ingredients you will need

Poblano Pepper

Equipment you will use

Baking Sheet

Aluminum Foil

Place in a heavy-duty zip-top plastic bag; seal.

Equipment you will use

Ziploc Bags

Let stand 15 minutes. Peel and discard skin; discard seeds, membrane, and stem. Coarsely chop pepper; set aside.

Ingredients you will need

Pepper

Seeds

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Dutch Oven

Frying Pan

Add pork; cook 4 minutes, browning on all sides.

Ingredients you will need

Pork

Add 1 cup broth, scraping pan to loosen browned bits. Stir in remaining 2 cups broth, chopped poblano, greens, and next 6 ingredients (through garlic). Bring to a boil; cover, reduce heat, and simmer 40 minutes or until pork is tender. Stir in peas, salt, and black pepper; simmer, uncovered for 5 minutes or until thoroughly heated.

Ingredients you will need

Black Pepper

Poblano Pepper

Garlic

Greens

Broth

Peas

Pork

Salt

Equipment you will use

Frying Pan

Serve with lime wedges.

Ingredients you will need

Lime Wedge

Equipment

Ingredients

Servings:

227grams

cups loosely packed bagged, prewashed, chopped collard greens (about 0teaspoons

black pepper 340grams

boneless pork shoulder, trimmed and cut into 1/2-inch cubes 425grams

black-eyed peas, rinsed and drained 710milliliters

fat-free, less-sodium chicken broth, divided 118milliliters

chopped fresh cilantro 2

garlic cloves, chopped 2teaspoons

finely chopped jalapeño pepper 6

lime wedges 1teaspoons

dried Mexican oregano (such as McCormick's)1

poblano pepper 237milliliters

chopped red onion 0teaspoons

salt 237milliliters

chopped tomatillos

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Chateau Ste. Michelle Riesling. It has 4.4 out of 5 stars and a bottle costs about 10 dollars.