Best Pork And Black Eyed Pea Chili Recipes

PORK CHEEK AND BLACK-EYED PEA CHILI

Pork Cheek and Black-Eyed Pea Chili image

From the Feb 2008 issue of Food and Wine Magazine. The picture in the magazine looks incredible. Posting here so I can try the recipe in the fall. They suggest that if you can't find pork cheek, to use pork shoulder, cut into 2-inch pieces. (add 30 minutes to the cooking time in step 4) Can be refrigerated for up to 5 days. Even though this was in the Food and Wine Magazine, they suggest to serve with a rich beer, such as Newcastle Brown Ale.

Provided by HeatherN

Categories Pork

Time 3h30m

Yield 10 serving(s)

Number Of Ingredients 21

Ingredients

1 tablespoon ground coriander
1 tablespoon sweet smoked paprika
1 teaspoon ground cumin
5 lbs pork cheeks, cleaned and trimmed
salt
pepper, freshly ground
1/4 cup extra virgin olive oil
1 lb thick slab bacon, cut into 1/2 inch dice
1 onion, finely chopped
3 garlic cloves, minced
2 jalapenos, seeded and very finely chopped
2 red bell peppers, finely diced
1 (12 ounce) bottle amber ale or 1 (12 ounce) bottle porter
2 cups chicken stock
2 cups canned whole Italian tomatoes, crushed
2 canned chipotle chiles in adobo, seeded and minced
1 lb dried black-eyed peas, picked over and rinsed
1 small cinnamon stick
smoked cheddar cheese
cilantro leaf
creme fraiche

Steps:

In a large bowl, combine the coriander, paprika and cumin and toss with the pork cheeks. Season with salt and pepper.
In a large enameled cast-iron casserole, heat 2 Tbsp of the oil. Add half of the pork and cook over moderately high heat, turning once, until browned, about 8 minutes. Transfer the pork to a plate. Add the remaining 2 Tbsp of oil and brown the remaining pork over moderate heat. Transfer the pork to a plate.
Add the bacon to the casserole and cook over moderate heat, stirring occasionally, until browned and slightly crisp, about 7 minutes. Add the onion, garlic and jalapenos and bell peppers and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Return the pork cheeks to the casserole along with any accumulated juices. Add the ale, chicken stock, tomatoes, chipotles, black-eyed peas and cinnamon stick and bring to a boil. Cover and cook over very low heat until the meat and beans are tender, about 2 1/2 hours. Season the chili with salt and pepper. Spoon off the fat from the surface and discard the cinnamon stick. Serve the chili in bowls. Pass the smoked cheddar, cilantro and creme fraiche at the table.

Nutrition Facts : Calories 464, Fat 27.4, SaturatedFat 7.9, Cholesterol 32.3, Sodium 459.1, Carbohydrate 35.6, Fiber 6.5, Sugar 6.5, Protein 18.3

PORK AND BLACK EYED PEA CHILI

Pork and Black Eyed Pea Chili image

Black eyed peas are traditionally served on New Year's Day for good luck. Since they swell when cooked, they symbolize prosperity for the New Year. They are served with some sort of pork product, symbolizing positive forward motion, since pigs root forward when foraging for food. Also eaten on New Years are greens (turnip, mustard, or collard) which symbolize money. There are two schools of thought on the origin of this custom which was adopted around the time of the American Civil War. In one, the practice was adopted after General Sherman's troops wiped out all food supplies he came across in the South. The "field peas" were spared because the Northeners considered them only fit for animal fodder. The other thought is that the practice dates back to ancient Babylonia where the New Year's table contained Qara (calabash squash or bottle gourd), Rubiya or Lubiya (black-eyed peas), Kartei (leeks), Silka (spinach or beet greens), and Tamrei (dates) and was brought to the US in the 1730's by Sephardic Jews that settled in Georgia. The practice of eating black-eyed peas caught on around the time of the Civil War.

Provided by threeovens

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon vegetable oil
1/2 lb andouille sausage, chopped
1 lb ground pork
2 celery ribs, chopped
1 green bell pepper, chopped
1 onion, chopped
2 garlic cloves, minced
1 bay leaf
salt & freshly ground black pepper
2 cups chicken stock or 2 cups chicken broth
14 1/2 ounces tomatoes (canned) or 14 1/2 ounces tomatoes with mild chilies, diced (canned)
15 1/2 ounces black-eyed peas (canned)
2 tablespoons hot pepper sauce
fresh thyme, chopped
2 tablespoons chili powder
1 tablespoon sweet smoked paprika
2 teaspoons ground coriander
2 green onions, chopped
cornbread or corn muffin, for serving

Steps:

In a large pot or Dutch oven, heat oil over medium high heat and brown sausage for about 2 minutes; add ground pork and brown for an additional 2 minutes.
Add celery, bell pepper, onion, garlic, and bay leaf; season with salt and pepper.
Cook, stirring occasionally, until veggies are softened, about 5 minutes.
Stir in chicken stock or broth, tomatoes, black-eyed peas, hot sauce, thyme, chili powder, paprika, and coriander; bring to a boil, then turn down heat and cook about 10 minutes.
Garnish with green onions and serve with corn bread or corn muffins.

Nutrition Facts : Calories 754, Fat 45.9, SaturatedFat 15.4, Cholesterol 142.6, Sodium 1517.4, Carbohydrate 35.1, Fiber 8.7, Sugar 8.1, Protein 50.9

PORK CHEEK AND BLACK EYED PEA CHILI

Pork Cheek and Black Eyed Pea Chili image

Michael Symon defines himself as a "porketarian," saying he can't get enough of the meat. For his luscious chili, he uses incredibly flavorful and suc...Author: Michael SymonTotal Time: 3 HR 30 MIN

Time 50m

Number Of Ingredients 18

Ingredients

1 Tablespoon ground coriander
1 Tablespoon sweet smoked paprika
1 teaspoon ground cumin
5 pounds cleaned and trimmed pork cheeks (see note)
salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 pound slab bacon, cut into 1/2-inch dice
1 onion, finely chopped
3 garlic cloves, minced
2 jalapeños, seeded and very finely chopped
2 red bell peppers, finely diced
ounce one 12- bottle amber ale or porter
2 cups chicken stock or low-sodium broth
2 cups canned whole italian tomatoes, crushed
2 canned chipotles in adobo, seeded and minced
1 pound dried black-eyed peas, picked over and rinsed
1 small cinnamon stick
shredded smoked cheddar cheese, cilantro leaves and crème fraîche, for serving

Steps:

In a large bowl, combine the coriander, paprika and cumin and toss with the pork cheeks. Season with salt and pepper.In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Add half of the pork and cook over moderately high heat, turning once, until browned, about 8 minutes. Transfer the pork to a plate. Add the remaining 2 tablespoons of oil and brown the remaining pork over moderate heat. Transfer the pork to the plate.Add the bacon to the casserole and cook over moderate heat, stirring occasionally, until browned and slightly crisp, about 7 minutes. Add the onion, garlic, jalapeños and bell peppers and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.Return the pork cheeks to the casserole along with any accumulated juices. Add the ale, chicken stock, tomatoes, chipotles, black-eyed peas and cinnamon stick and bring to a boil. Cover and cook over very low heat until the meat and beans are tender, about 2 1/2 hours. Season the chili with salt and pepper. Spoon off the fat from the surface and discard the cinnamon stick. Serve the chili in bowls. Pass the smoked cheddar, cilantro and crème fraîche at the table.Source: foodandwine.com

PORK CHEEK AND BLACK-EYED PEA CHILI

Pork Cheek and Black-Eyed Pea Chili image

Michael Symon defines himself as a "porketarian," saying he can't get enough of the meat. For his luscious chili, he uses incredibly flavorful and succulent pork cheeks-an unusual cut worth seeking out. If pork cheeks aren't available, pork shoulder (cut into 2-inch pieces) can be substituted.

Provided by @MakeItYours

Number Of Ingredients 18

Ingredients

1 tablespoon ground coriander
1 tablespoon sweet smoked paprika
1 teaspoon ground cumin
5 pounds cleaned and trimmed pork cheeks (see Note)
Salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 pound slab bacon, cut into 1/2-inch dice
1 onion, finely chopped
3 garlic cloves, minced
2 jalapeños, seeded and very finely chopped
2 red bell peppers, finely diced
One 12-ounce bottle amber ale or porter
2 cups chicken stock or low-sodium broth
2 cups canned whole Italian tomatoes, crushed
2 canned chipotles in adobo, seeded and minced
1 pound dried black-eyed peas, picked over and rinsed
1 small cinnamon stick
Shredded smoked cheddar cheese, cilantro leaves and crème fraîche, for serving

Steps:

In a large bowl, combine the coriander, paprika and cumin and toss with the pork cheeks. Season with salt and pepper.
In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Add half of the pork and cook over moderately high heat, turning once, until browned, about 8 minutes. Transfer the pork to a plate. Add the remaining 2 tablespoons of oil and brown the remaining pork over moderate heat. Transfer the pork to the plate.
Add the bacon to the casserole and cook over moderate heat, stirring occasionally, until browned and slightly crisp, about 7 minutes. Add the onion, garlic, jalapeños and bell peppers and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Return the pork cheeks to the casserole along with any accumulated juices. Add the ale, chicken stock, tomatoes, chipotles, black-eyed peas and cinnamon stick and bring to a boil. Cover and cook over very low heat until the meat and beans are tender, about 2 1/2 hours. Season the chili with salt and pepper. Spoon off the fat from the surface and discard the cinnamon stick. Serve the chili in bowls. Pass the smoked cheddar, cilantro and crème fraîche at the table.