Pork and Black-Eyed Pea Stew
Calories 366 (36% from fat)
Fat 14.5 gram
Saturated Fat 4.5 gram
Trans Fat 0 gram
Cholesterol 94 mg.
Sodium 505 mg.
Carb. 23 gram
Fiber 6 gram
Sugar 4 gram
Sugar Alcohol 0 gram
Protein 37.5 gram
Ingredients
3 lbs. boneless pork shoulder, (lean meat - fat cut away) cut into 1-inch pieces
1 tsp. kosher salt
3/4 tsp. black pepper, ground
buttery cooking spray
2 large onions, 1 finely chopped and 1 quartered
16 garlic cloves, 8 minced and 8 whole
1/8 tsp. salt
2 chipotle chiles in adobo sauce, seeded and minced
1 (14.5-oz.) can no salt added petite diced tomatoes
1 Tbsp. chili powder
2 tsp. cumin, ground
1 tsp. dried oregano
3 quarts (12 cups) low sodium chicken stock
1/2 lbs. (1 1/3 cups) black-eyed peas, picked over
1 Tbsp. salt
1 lb. (13 3/4 cups) collard greens, stemmed and chopped
Collard greens and black-eyed peas are supposed to bring good luck if eaten on New Year's Eve. A perfect combination of both is in this recipe from the December 2017 issue of Food & Wine magazine. We made a couple changes to reduce the total fat and calories.
1. Cut the pork into 1-inch pieces. Then sprinkle a teaspoon of salt and 3/4 teaspoon of ground black pepper over the top.
2. Heat a large non-stick pan over medium-high heat. Then coat with buttery cooking spray. Stir in half the pork and cook, turning occasionally, until it’s browned all over. That takes about 8 minutes. Use a slotted spoon to transfer the cooked pork to a clean plate.
3. Coat the pan once again with buttery cooking spray. Stir in the remaining pork and cook, turning occasionally, until it’s browned all over. That takes about 8 minutes. Use a slotted spoon to transfer the remaining cooked pork to a clean plate. Remove non-stick pan from the heat.
4. Chop and prepare the onion, garlic and chipotle chiles. Once they’re ready, re-heat the non-stick pan over medium heat and coat the pan with buttery cooking spray. Stir in the chopped onions (not the quartered ones), chopped garlic (not the whole ones) and 1/8 teaspoon of salt. Cook until softened, about 5-7 minutes. Stir in the chipotles, canned tomatoes, chili powder, cumin and oregano. Cook until it starts bubbling.
5. Increase heat to high, stir in the chicken stock and bring to a boil. Then add the pork, reduce heat to low (simmer), cover and cook until the pork is tender, about an hour.
6. While the pork is stewing, get a large sauce pan and fill it with 12 cups of water, the quartered onion, the 8 whole garlic cloves and the black-eyes peas. Bring it to a boil. Then reduce heat to low and simmer until peas are tender, about 45 minutes. When ready, remove from the heat, stir in 1 tablespoon of salt and let stand for 5 minutes. Drain and discard the onion and garlic.
7. Once the black-eyed peas are done and the pork is tender, take handfuls of the collard greens and stir it into the stew. As each handful of collard greens begins to wilt, add another handful. Once it’s all in the stew, cover and simmer on low until the pork gets very tender and the collard greens are softened. That should take between 20 and 30 more minutes.
8. Stir in the black-eyed peas, cover and simmer until it’s all hot, about 5 more minutes. Serve.
Yield: 10 Servings
You can freeze individual portions to serve later.
Microwave the soup for approximately 2 to 3 minutes, keeping the container open a little to allow steam to escape.
