Green Chile Black Eyed Peas

READY IN: 11hrsYIELD: 4 quarts

INGREDIENTS

  • 1lb dry black-eyed peas
  • 9ounces cacique mexican chorizo sausages (or equivalent)
  • 1largeyellow onion, chopped
  • 1 -2jalapeno, seeded and chopped
  • 2garlic cloves
  • 2quartschicken broth
  • 28ouncesdiced tomatoes
  • 8ounces roasted and chopped hatch green chilies
  • 1lb diced ham
  • 2bay leaves
  • 1teaspoongarlic powder
  • 1⁄2 teaspoonground thyme
  • salt and pepper

    • NUTRITION INFO

    Serving Size: 1 (359) g

    Servings Per Recipe:12

    Calories: 234.4

    Calories from Fat 104 g 45 %

    Total Fat 11.7 g 17 %

    Saturated Fat 4.1 g 20 %

    Cholesterol 38.4 mg 12 %

    Sodium 1453.5 mg 60 %

    Total Carbohydrate12.2 g 4 %

    Dietary Fiber 2.6 g 10 %

    Sugars 3.8 g 15 %

    Protein 19.9 g 39 %

    DIRECTIONS

  • Sort and rinse black eyed peas and soak in water overnight.
  • When ready, drain the peas.
  • In a 7 quart dutch oven, cook the chorizo. Don’t drain, you’ll use the oil.
  • Add the onion and jalapeno and cook until softened.
  • Add the garlic and cook another minute.
  • Add the black eyed peas and the remaining ingredients to the pot.
  • Turn the heat to high and bring the pot to a boil, then turn down to low and cover.
  • Maintain at a simmer for three hours, stirring every half hour or so.
  • After three hours, check the peas for doneness and add salt and pepper as needed.
  • Serve with corn bread and enjoy!

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