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Chile Verde with Black-Eyed Peas

by Taylor Allen / March 25, 2022

Serves 4-6

Active time: 10 minutes

Total time: 2 hours

  • 4 tablespoons ghee
  • 2 cups prepared beef (short ribs) or shredded chicken
  • 2 large onions, 1 chopped, 1 quartered
  • 4 cups bone broth
  • 6 cloves of garlic, minced
  • ¾ teaspoon coriander
  • ¾ teaspoon ground cumin
  • 3 poblano chiles, seeds removed, roughly chopped
  • 3 serrano chiles, seeds removed, roughly chopped
  • 2 cups black-eyed peas, soaked overnight and drained
  • 1½ pounds tomatillos, husks removed, sliced in half
  • 2 cups cilantro leaves, chopped, packed
  • Salt and pepper, to taste
  • Crème fraîche, for garnish
  • Chives, for garnish

Directions

  1. Preheat oven to 400° F.
  2. In a large pot, heat ghee and sauté the garlic and chopped onion with the cumin and coriander. Add the black-eyed peas and bone broth, and stir until combined.
  3. Bring to a simmer and skim off the foam. Cover and let the peas cook for 1½ hours.
  4. Meanwhile, place the quartered onion, tomatillos, and peppers on a sheet tray and roast, tossing occasionally, until browned, about 20 minutes. Let cool.
  5. Transfer roasted mixture to a blender with chopped cilantro. Purée until smooth.
  6. Stir purée into black-eyed pea mixture, and season with salt and pepper. Add meat, and heat over low for 5 minutes.
  7. Serve with crème fraîche and chives.

Chef Taylor Allen attended San Diego Culinary Institute where she acquired knowledge of traditional French cooking techniques. Taylor offers personal, in-home ancestral food preparation and real-food kitchen retrofits. She specializes in GAPS protocol as well as paleo and gluten- and casein-free meals.

Check out other recipes from Taylor Allen:

Buckwheat Noodle Soup

Bee Pollen Compound Butter

Sourdough Bagels


Published in the Price-Pottenger Journal of Health & Healing
Spring 2022 | Volume 46, Number 1
Copyright © 2022 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide

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