Green Chile Black Eyed Peas Recipes

Steps:

• To prepare the black eyed peas: Place a 2-gallon stock pot over medium heat. Drizzle with 2 tablespoons of olive oil, and add the garlic and green chile, saute until soft, about 3 minutes. Add the black eyed peas, ham hocks, bay leaves, and water. Simmer for 45 minutes until the beans are tender, stirring when you think about it. Wait until halfway through cooking to begin seasoning with salt and pepper. You want the flesh of the bean to break down a little bit so it can penetrate the inside. Drain the black eyed beans and shred the ham hocks; set them aside to cool.
• To prepare the vinaigrette: Puree the tomato, chipotle, sugar, citrus juices, and zest in a blender until smooth. Pour in 1/4 cup of olive oil and puree again until emulsified and slightly thickened.
• To prepare the shrimp: Put the butterflied shrimp in a glass bowl and add the ancho powder, lime juice, half of the cilantro, and a drizzle of olive oil; tossing to coat. Marinate for 15 minutes while heating up the grill. Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the shrimp from sticking. Remove the shrimp from the marinade and season with salt and pepper. Lay the shrimp on the hot grill and cook 4 minutes on each side until charred and firm.
• To serve: Combine the black eyed peas, shredded ham hock meat, green onions, tomatoes, jalapeno, and the remaining cilantro in a large salad bowl. Add the grilled shrimp and vinaigrette; toss the salad well to incorporate all the ingredients and season with salt and pepper.
• This homemade chili powder will add a smoky depth to chili and as a dry rub for steaks. Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in a mini food processor and pulse to a powder. Add the remaining ingredients and buzz again to combine.

Steps:

• Heat 2 Tbsp. 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 6 cups 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 400°F. Toss quartered onion, poblano chiles, and half of serrano chiles and tomatillos on a rimmed baking sheet with remaining 1 Tbsp. oil; season lightly with salt. Roast, tossing occasionally, until lightly browned around the edges but still vibrantly colored, 15-20 minutes. Let cool.
• Transfer chile mixture to a blender; add cilantro and remaining serrano chiles and tomatillos and purée until smooth.
• Stir purée into bean mixture; season with salt and pepper. Serve chile verde topped with sour cream and chives.
• Do Ahead
• Chile verde can be made 3 days ahead. Cover and chill.

Steps:

• Place a 2-gallon stockpot over medium heat. Drizzle with a 2-count of oil. Sauté the garlic, green chile, and country ham together until the garlic is soft, about 3 minutes. Add the black-eyed peas, bay leaves, and chicken stock. Simmer for 45 minutes, until the beans are tender, stirring when you think about it. Wait until halfway through the cooking process to begin seasoning with salt and pepper. You want the flesh of the bean to break down a little bit first so the flavors can penetrate the beans.
• In a separate pan, cook the tomatoes and sugar over medium-low heat for 20 minutes, stirring occasionally, until the tomatoes are like jam. Serve the black-eyed peas in a large bowl and spoon the sweet tomatoes on top.