Name: Black-Eyed Pea Chile Verde
Yield: 4 Servings
Ingredients: 3 tablespoons vegetable oil, divided; 2 smoked ham hocks; 2 large onions, 1 chopped, 1 quartered; 6 garlic cloves, thinly sliced; ¾ teaspoon ground coriander; ¾ teaspoon ground cumin; 2 cups black-eyed peas, soaked overnight; 3 poblano chiles, seeds removed; 4 serrano chiles, seeds removed, divided; 1 pound tomatillos, husks removed, rinsed, divided; Kosher salt; 2 cups cilantro leaves; Freshly ground black pepper; Sour cream and sliced chives (for serving)

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Gentl & Hyers

Smoked pork hocks don’t just add meatiness and body to this chile verde recipe; they release smoky, salty notes as they cook, seasoning the beans in the process.

Recipe notes