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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
- Preheat oven to 400° F.
- 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.
- Bring to a simmer and skim off the foam. Cover and let the peas cook for 1½ hours.
- Meanwhile, place the quartered onion, tomatillos, and peppers on a sheet tray and roast, tossing occasionally, until browned, about 20 minutes. Let cool.
- Transfer roasted mixture to a blender with chopped cilantro. Purée until smooth.
- Stir purée into black-eyed pea mixture, and season with salt and pepper. Add meat, and heat over low for 5 minutes.
- 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:
Published in the Price-Pottenger Journal of Health and Healing
Spring 2022 | Volume 46, Number 1
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