Dinner: Black-Eyed Pea Chile Verde

Recipe by Chris Morocco Smoked pork hocks don’t just add meatiness and body; they release smoky, salty notes as they cook, seasoning the beans in the process.

Ingredients

3 tablespoons vegetable oil, divided
2 smoked ham hocks
2 large onions, 1 chopped, 1 quartered
6 cloves garlic, thinly sliced
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
2 cups black-eyed peas, soaked overnight
3 poblano chiles, seeds removed
4 serrano chiles, seeds removed, divided
1 pound tomatillos, husks removed, rinsed, divided
Kosher salt
2 cups cilantro leaves
Freshly ground black pepper
Sour cream and sliced chives (for serving)

Instructions

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.