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Smoky Pork Chili with Black-Eyed Peas

Donald Link
  • minutes
  • Serves 2

INGREDIENTS

6

plum tomatoes, cored and coarsely chopped

6

medium cloves garlic, peeled

2

large or 3 medium jalapeños, seeded and coarsely chopped

1

medium yellow onion, coarsely chopped

1

medium red bell pepper, halved, cored, and coarsely chopped

1/4 cup

plus 2 Tbs. red wine vinegar

3 tbsp

extra-virgin olive oil

1 tbsp

dried oregano

Kosher salt and ground black pepper

2

dried ancho chiles

2

dried New Mexico chiles

2

canned chipotle chiles in adobo sauce

2 tbsp

vegetable oil

2 1/2 lb

ground pork

1 tbsp

ground cumin

1 tsp

chili powder

Kosher salt

2 cups

lower-salt chicken broth

4 cups

fresh or thawed frozen blackeyed peas (or three 15-oz. cans, drained and rinsed)

Sour cream, for serving

Thinly sliced scallions, for serving