Chili Verde Soup with Black Eyed Peas

Photo courtesy of Kimberly Valerio

Ingredients

FOR THE MEATBALLS, COOK:

4 strips bacon, diced

SAUTÉ:

½ cup diced onion

1 Tbsp. minced fresh garlic

COMBINE:

1 lb. ground pork

½ cup dry bread crumbs

¼ cup minced fresh cilantro

1 Tbsp. ground cumin

2 tsp. ground coriander

1 tsp. red pepper flakes

½ tsp. each kosher salt and cayenne pepper

2 eggs, beaten

FOR THE CHILI, ROAST:

3 poblano chiles

ADD:

4 cups husked and diced tomatillos (about 11/2 lb.)

2 cups diced onions

2 jalapeños, seeded and minced

1 Tbsp. each minced fresh garlic, ground cumin, and ground

coriander

¼ cup masa harina or all-purpose flour

STIR IN:

4 cups low-sodium chicken broth

2 cans black-eyed peas (15 oz. each), drained and rinsed

2 Tbsp. fresh lime juice

Salt and black pepper to taste

Sour cream and cilantro sprigs

Instructions

For the meatballs, cook bacon in a large pot until crisp, about 10 minutes; transfer to a paper-towel-lined plate. Reserve 1 Tbsp. drippings in pot; set remaining drippings aside.

Sauté onion in pot with 1 Tbsp. drippings over high heat, 3 minutes. Add garlic; cook 1 minute, then let cool slightly.

Combine bacon, onion mixture, pork, bread crumbs, cilantro, cumin, coriander, pepper flakes, salt, and cayenne in a bowl. Stir in eggs.

Form mixture into 1-inch meatballs. Transfer meatballs to a baking sheet; chill (up to two days) until ready to sauté.

For the chili, roast poblanos over a gas burner, or on a baking sheet under a broiler, until charred, turning often. Place poblanos in a bowl, cover with plastic wrap, and steam 10 minutes. Peel, seed, and dice poblanos; set aside.

Heat remaining drippings in same pot over medium-high. Sauté meatballs until browned on all sides, 5 minutes; transfer to a paper-towel-lined plate.

Add tomatillos, onions, jalapeños, and garlic, cumin, and coriander to pot; cook 10 minutes. Stir in poblanos and masa harina.

Stir in broth, bring to a simmer, and drop in meatballs; cover and cook soup, 10 minutes. Add black-eyed peas; simmer 5 minutes more.

Off heat, add lime juice; season with salt and pepper. Top servings with sour cream and cilantro sprigs.

Recipe originally taken from:
https://www.cuisineathome.com/recipes/lunch-dinner/black-eyed-pea-chili-verde/

www.KerriKitchen.com