Black-Eyed Pea Chilli Verde

Ingredients for Black-Eyed Pea Chilli Verde

• 45ml vegetable oil, divided

• 2 smoked ham hocks

• 2 large onions, 1 chopped, 0.9L ered

• 6 cloves garlic, thinly sliced

• 3/4 teaspoons ground coriander

• 3/4 teaspoons ground cumin

• 300g black-eyed peas, soaked overnight

• 3 poblano chillies, seeds removed

• 4 serrano chillies, seeds removed, divided

• 450g tomatillos, husks removed, rinsed, divided

• Kosher salt

• 2 cups coriander leaves

• Freshly ground black pepper

• Soured cream and sliced chives (for serving)

Heat 2 tablespoons oil in a medium Dutch oven or other heavy pot over medium. Sear ham hocks, turning occasionally, until browned all over, 6–8 minutes. Add chopped onion and garlic. Cook, stirring occasionally, until very soft and beginning to brown around the edges, 8–10 minutes. Add coriander and cumin and cook, stirring, just until fragrant, about 1 minute. Add 1450ml water and bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until hocks begin to soften, about 1 hour.

Add black-eyed peas to pot, cover, and cook, skimming foam from surface, until hocks and black-eyed peas are tender, about 1 1/2 hours. Remove hocks; let cool. Pick meat from bone and shred; discard fat and bones. Return meat to pot.

Meanwhile, preheat oven to 204°C. Toss quartered onion, poblano chillies, and half of serrano chillies and tomatillos on a rimmed baking sheet with remaining 1 tablespoon oil; season lightly with salt. Roast, tossing occasionally, until lightly browned around the edges but still vibrantly coloured, 15–20 minutes. Let cool.

Transfer chilli mixture to a blender; add coriander and remaining serrano chillies and tomatillos and purée until smooth.

Stir purée into bean mixture; season with salt and pepper. Serve chilli verde topped with soured cream and chives.

Chilli verde can be made 3 days ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.