Ingredients Jump to Instructions ↓

  1. For the sofrito

  2. 6 plum tomatoes, cored and coarsely chopped

  3. 6 medium cloves garlic, peeled

  4. 2 large or 3 medium jalapeños, seeded and coarsely chopped

  5. 1 medium yellow onion, coarsely chopped

  6. 1 medium red bell pepper, halved, cored, and coarsely chopped

  7. 1/4 cup plus 2 Tbs. red wine vinegar

  8. 3 Tbs. extra-virgin olive oil

  9. 1 Tbs. dried oregano

  10. Kosher salt and ground black pepper

  11. 2 dried ancho chiles

  12. 2 dried New Mexico chiles

  13. 2 canned chipotle chiles in adobo sauce

  14. For the chili

  15. 2 Tbs. vegetable oil

  16. 2-1/2 lb. ground pork

  17. 1 Tbs. ground cumin

  18. 1 tsp. chili powder

  19. Kosher salt

  20. 2 cups lower-salt chicken broth

  21. 4 cups fresh or thawed frozen blackeyed peas (or three 15-oz. cans, drained and rinsed)

  22. Sour cream, for serving

  23. Thinly sliced scallions, for serving

Instructions Jump to Ingredients ↑

  1. Make the sofrito Tip: Sofrito is a flavoring base made from aromatic vegetables and herbs. Roasting these ingredients intensifies them. Make the chili Heat the vegetable oil in a 5- to 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 the sofrito and stir until thoroughly 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’re 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.

  2. You can make the chili up to 4 days ahead; keep in an airtight container in the refrigerator and reheat gently before serving.


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