Smoky Pork Chili with Black-Eyed Peas
PUBLISHED ON: 09.29.2011
If you don’t have a favorite chili recipe or need a new recipe, then you have come to the right place.
This chili recipe requires a sofrito, a blend of aromatic vegetables and herbs. The vegetables are slow roasted until they collapse and become very soft, then pureed. This becomes the flavor base of the chili.
The sofrito base along with the toasted chili peppers allow for this chili to explode with flavor. The addition of black-eyed peas helps to bring out the smokiness of this chili.
The chili is smoky and spicy. The heat of the chili does not overwhelm you, and allows the flavors to really be experienced with each bowl.
Smoky Pork Chili with Black-Eyed Peas
Recipe from Fine Cooking
For the Sofrito
6 plum tomatoes, cored and coarsely chopped
6 medium cloves garlic, peeled
2 large or 3 medium jalapenos, seeded and coarsely chopped
1 medium onion yellow onion, coarsely chopped
1 medium red bell pepper, halved, cored, and coarsely chopped
3/4 cup plus 2 Tbs. red wine vinegar
3 Tbs. extra-virgin olive oil
1 Tbs. dried oregano
Kosher salt and ground black pepper
2 dried ancho chiles
2 dried New Mexico chiles
2 canned chipotle chiles in adobo sauce
For the Chili
2 Tbs. vegetable oil
2-1/2lbs. ground pork
1 Tbs. ground cumin
1 tsp. chili powder
2 cups lower-salt chicken broth
4 cups fresh or thawed frozen black-eyed peas (or three 15-ounce cans, drained and rinsed)
Sour cream, for serving
Thinly sliced scallions for serving
Make the Sofrito
Position rack in the center of the oven and heat the oven to 500 degrees F.
Put the tomatoes, garlic, jalapenos, onion, bell pepper, vinegar, oil, oregano, 1 tsp. salt and 1/4 tsp. pepper in a 9×13-inch roasting pan and stir to combine. Roast, stirring every 15 minutes and scraping the bottom of the pan, until collapsed and very soft, about 45 minutes.
While the vegetables roast, heat a 10-inch cast-iron skillet over medium-high heat until hot, 2 to3 minutes. Put the ancho and New Mexico chiles in the pan and toast on both sides until blistered, 2 to 3 minutes. Put the chiles in a medium bowl, cover with 2 cups warm water (if they rise to the top, weigh them down with a bowl), and soak until soft, about 20 minutes. Drain in a fine sieve set over a bowl; reserve the soaking water.
Stem, seed and coarsely chop, the chiles. Put them in a food processor with the chiptole chiles and roasted vegetables and puree until the mixture is completely smooth. Set aside.
Make the Chili
heat the vegetable oil in a 5-6 quart Dutch oven or other heavy-duty pot over medium-high heat. Add the pork, cumin, chili powder, and 1 Tbs. plus 1 tsp. salt; cook, stirring , until the meat is lightly browned, 10 to 15 minutes. Add sofrito and stir until throughly combined. Add the reserved chile water, chicken broth and fresh black-eyed peas. Bring the chili to a boil, reduce the heat to medium-low and simmer until the black-eyed peas are tender, about 45 minutes ( if you are using canned or frozen black-eyed peas, simmer the meat and broth for 30 minutes, add the peas, and continue to cook for 10 minutes longer). Season to taste with salt. Serve with a dollop of sour cream and scallions sprinkled over the top.
Mmmmmm this sounds delicious. Diane
oh the flavors sound just amazing! gorgeous dish!
I think I need a big ol bowl of chili now.
From the Kitchen
Thank you very much! Now I have the perfect New Year's day dish. Black-eyed peas are a must and I'm always looking for new ways to serve them. Of course I'll do a trial run since this looks too good to wait for.Best,Bonnie
I really don't have a good chili recipe so I am happy I dropped in to visit your today; merci!Rita
I love the way this recipe looks and reads. I have a great beef chili recipe but I like the use of the pork, black eye peas and the sofrito. Very interesting.Carolyn/A Southernes Notebook
What a beautiful chili. How I wish I had a bowl for dinner.
This looks so delicious! The pureed roasted vegetables sounds good and full of flavour! Thanks for sharing, have a great day!
Great recipe. I need to try this as the chili recipe I have, while good, doesn't quite sound as good.
This is why I love food blogs. We love our chili but I have never attempted to do pork instead of beef! I love this idea and will definitely do it soon for my man! The black eyed peas is just topping on the cake!
This is perfect for cool weather. I love the idea of black eyed peas!
This sounds so good. I love chili. Having recently moved into my own place I'm looking for recipes that I can do in a large pot and will give me leftovers. After two weeks of squash based soups I have chili on the brain :). And any chili with pork is a chili for me :).
looks delicious and yummy !!!!!!
This looks like an incredible chili!
Wow – what a fantastic looking chili!
Hiya V,Do you think I can replace the pork with beef or mutton in this recipe??xxSIddyhttp://www.SiddySays.com
I love chili and have never made one with sofrito!
Sam Hoffer / My Carolina Kitchen
I love black-eyed peas, but I've never used them in chili. Great idea Velva and perfect for the cool weather that is coming over the weekend.Sam
Oh, I am so excited to give this recipe a try with the first cool days coming up for us!! It sounds FABULOUS! Thank you. blessings ~ tanna
I love chili. Richard from the Amish community of Lebanon,Pa
Your chili looks fantastic!
The chilli looks WOW! I really love the flavours.
Rosa's Yummy Yums
I am a sucker for all things smoky. That dish looks so scrummy.Cheers,Rosa
Love chili, especially ones that are packed with flavours like this. It's so comforting. I like mine with lots of sour cream. Yum!
I have been looking for a recipe for black eyed peas and this is a good one!
This recipe sounds killer and will be a must try here.
Marc van der Wouw
Wow looks great…gonna try this for shure..
Pig + Chili = Happy
I AM SO DYING TO EAT SOME HOME MADE FOOD, Velva! This looks great, moving so eating take away and grocery store salads and pizza! blech! I never cook black eyed peas but every other legume.
Wow – what a GREAT chili recipe! I never thought to use a sofrito for a base. Delicious! You have a stunning site and I think – based on your \”about me\” section – we might be twins…or have the same friends!Following you via Google Follower!
Taste of Beirut
So full of flavor~the sofrito part is what really sold me; otherwise, a chili is a chili; not this one!
What an amazing recipe, Velva. I've never roasted veggies for my chili. Such flavor, too! Can't wait for cooler weather to try this. Just can't bring myself to eat chili in 90 degree weather. 🙂
Love…love, your colorful, and flavorful pork chili, Velva! A perfect dish for fall, and any time of the year, as far as I'm concerned.Gorgeous, and delicious! I'm sharing this on twitter, and facebook:DDD
From Beyond My Kitchen Window
This looks and sounds out of this world delicious. I have to make this for my son, he will absolutely love it. You can actually see the richness of this dish just by looking at it. Great recipe!
Cathy at Wives with Knives
This is just the kind of food I'm craving right now. Today is cold and rainy and a big pot of chili is what everybody is craving. All those yummy chilies will warm us right up.
This sounds really delicious Diane, gloria
chow and chatter
wow looks amazing and so worth getting the base right
I like the uniqueness of this chili, the pork and black eyed peas really make it special.
Hi, Velva! Wow, your chili photos are just beautiful! Looks so delicious. My son makes a pretty \”mean\” chili, but his is with ground beef. I might try to convince him to try yours! Especially with the home-made sofrito… YUM!Best,Gloria
Velma, Thanks for stopping by my blog. This looks yummy! Cheryl
SavoringTime in the Kitchen
This does sound like a delicious twist on chili! The flavors sound wonderfully spicy.
Tablescapes By Diane
Hi lovely lady. I have been thinking of putting a big pot of Chili together for my Birthday this coming Saturday for my party. Yours looks so delicious with all the great spicy. I know this will be a hit at my party. Also thanks so much for your sweet comments on my new tablescape.XXOO Diane
Looks absolutely fabulous and I love the addition of the black eye peas! Beautiful photos, too!
Velva – the slow-roasting vegetable base is just wonderful. I am definitely going to do that the next time I make chili. (And chili season is coming). Perfect!
I love the idea of black eyed peas in the chili. Looks like a winner to me!
Renee Weir- Fontes
This looks great! I love chili and it's getting to be perfect time of year for it. With the black eyed peas it's a perfect recipe for New Years. Thanks! Renee
Velva…This recipe sounds amazing. I love my memphis chili recipe, but I am thinking I will be trying this one soon. Being a southern girl, I thing black-eyed peas make everything better. Thank you so much for visiting me over at Living Life and leaving a comment. Hugs, Bonnie
Liz That Skinny Chick Can Bake
Oh, what a delicious version of chili! Looks like a great dish for a cold evening…yum!
This chili looks and sounds heavenly. Is it bad that I kinda want a bowl for breakfast right now?
Hello, My mouth is beginning to water… Thank you sharing!
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