Hearty Pulled Pork & Green Chile Black Eyed Pea Soup
Smoky pork and earthy green chiles are a perfect match for black-eyed peas in this medium-mild soup.
Servings: 12
Calories: 238kcal
Equipment
Ingredients
- 2 cups dried black-eyed peas (soaked)
- 2 tablespoons sea salt
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 stalks celery chopped
- 3 large carrots peeled and chopped
- 2 cloves garlic minced
- 3 poblano peppers diced (about 1 1/2 cups)
- 8 cups Basic Chicken Stock or 12 cups broth
- 1 bay leaf
- 1 pound smoked pulled pork
- 1 1/2 cups diced green chiles -- 505 fire-roasted chiles
Spice Mix
- 2 teaspoons oregano
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon dried thyme
- 1 teaspoon freshly ground pepper
- 1 teaspoon sea salt
- Pinch cayenne or more for added spicy heat
Instructions
- Dissolve 2 tablespoons salt in 6 quarts of water in a large pot. Add beans and soak at room temperature for at least 8 hours. Drain and rinse well.2 cups dried black-eyed peas, 2 tablespoons sea salt
- Chop onion, carrot, and celery in a food processor, pulsing just enough to dice. Dice poblano peppers by hand (be sure to use gloves when handling peppers).2 tablespoons olive oil, 1 large onion, 2 stalks celery, 3 large carrots, 3 poblano peppers
- Heat oil in a large soup pot over medium heat and cook onion, carrot, and celery begin to brown and caramelize. Add the diced poblanos and garlic to the pot and cook until fragrant.2 cloves garlic
- Add soaked and rinsed beans and bay leaf to the pot; cover with 6 cups of basic chicken stock and 4 cups of water or enough to cover with 2-3 inches above ingredients to allow beans to absorb liquid. Add more stock or water, if needed.1 bay leaf, 8 cups Basic Chicken Stock
- Heat on high until boiling. Reduce heat to a strong simmer and cook 45 minutes.
- In a small bowl, combine spice mix ingredients. Add all the spice mix, pulled pork, and diced green chiles to the pot. Add more of the chicken stock to thin or until desired consistency is reached (about 2 cups). Bring back to a simmer and cook another 10 to 15 minutes to meld flavors. Taste and season with salt or pepper as needed.1 pound smoked pulled pork, 1 1/2 cups diced green chiles -- 505 fire-roasted chiles, 2 teaspoons oregano, 2 teaspoons cumin, 2 teaspoons smoked paprika, 1 1/2 teaspoons granulated garlic, 1 teaspoon granulated onion, 1 teaspoon dried thyme, 1 teaspoon freshly ground pepper, 1 teaspoon sea salt, Pinch cayenne
- Serve with cornbread and honey-butter.
Video
Notes
Recipe Tips
- ALWAYS use gloves when handling peppers.
- If you purchase ready-made smoked pulled pork make sure it does not have barbecue sauce on it as that will change the flavor.
- A combination of fresh chiles and canned chiles creates added bulk and appealing texture to the soup.
- Use any favorite chile you prefer for added heat—the poblano and hatch green chile combo in this black-eyed pea soup is medium-mild heat.
- Homemade Stock makes all soups better—make it with chicken, turkey, or beef stock.
- Make-ahead and freeze for quick heat and eat weeknight meals.
Nutrition
Calories: 238kcal | Carbohydrates: 32g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 652mg | Potassium: 615mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3384IU | Vitamin C: 33mg | Calcium: 85mg | Iron: 4mg