Chile Verde with Black-Eyed Peas

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

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:

Buckwheat Noodle Soup

Bee Pollen Compound Butter

Sourdough Bagels