Salsa Making

Black-Eyed Pea Chile Verde with Ham



Black Eyed Peas

Black Eyed Pea Chile Verde with Ham

This is a great spicy version of New Year's Black Eyed Peas. The ham is of course optional. This basic green sauce can be added to many recipes or used as a salsa.
Prep Time 15 minutes
Cook Time 2 hours
Course Brunch, Main Course, Side Dish
Cuisine American
Servings 8 servings


  • 2 tablespoons vegetable oil
  • 1-2 smoked ham hocks
  • 1 large onion chopped
  • 6 garlic cloves thinly sliced
  • 3-4 stalks celery chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin OR 2 teaspoons Chimayo Spice Mix
  • 6 cups water or vegetable stock

chile verde

  • 1 large onion quartered
  • 3 poblano chiles seeded, cut in half lengthwise
  • 2 serrano chiles seeded, cut in half lengthwise
  • 1 pound tomatillos husked and rinsed
  • 1 tablespoon vegetable oil
  • salt
  • 1 cup cilantro leaves
  • salt and pepper
  • 4-6 cups fresh black eyed peas
  • sour cream and cilantro leaves for serving


  • Heat 2 tablespoons oil in a medium Dutch oven or other heavy pot over medium.  Sear ham hocks, turning occasionally, until browned all over, 6-8 minutes.  Add chopped onion, garlic and celery. Cook, stirring occasionally, until very soft and beginning to brown around the edges, about 8-10 minutes.  Add spices and cook, stirring just until fragrant, about 1 minute.  Add 6 cups of water or stock and bring to a boil.  Reduce heat, cover pot, and simmer, stirring occasionally, until hocks begin to soften, about 1 hour.  
    Meanwhile, preheat oven to 425º.  Toss quartered onion, poblano chilies, serrano chiles and tomatillos on a sheet pan with 1 tablespoon vegetable oil. Season lightly with salt and roast, tossing occasionally, until lightly browned around the edges but still vibrantly colored, about 15-20 minutes.  Let cool and then transfer the chile mixture to a food processor or blender, add cilantro and puree until smooth.  Set aside.
    Remove hocks; let cool.  Pick meat from bone and shred.  Discard fat and bones.  Return meat to pot. 
     Stir chile puree into pot and then add fresh peas. Cook on a low simmer for about 30 minutes or until peas are tender. Season to taste with salt and pepper.  Serve peas with sour cream and additional cilantro.
Keyword black eyed peas, green chile, new years