This isn't actually a Halloween post, but because it involves a costume I figured I could stick it in anyway.
Workwife turned 30 this year. In celebration, her husband threw her a fabulous surprise party. In fact, that was our impetus to find a babysitter. So we could attend the party. But we suck, and we failed in our monthly mission.
Without a babysitter, only one of us could attend the party. No surprise that Thatboy won that lottery. I mean, she is his Workwife.
The theme of the party was 80s, and I made sure Thatboy was totally stylin' when he left.
Thatbaby and I were left on our own for the night. Which gave me a nice evening to relax on my own after I put the baby to bed. Because this dish? Not baby-friendly. Except in the fact that he would have loved these black-eyed peas. But the spice level was just a little much. So he got ground meat and beans not simmered with chiles.
When I went to the store to pick up ground pork for this dish, the butcher was completely out. And, presumably because I live in a fairly Jewish neighborhood, the butcher said they didn't grind their own pork, only beef or chicken. So I made this with ground beef - but I can definitely see how it would complement pork.
Smoky Pork Chili with Black-Eyed Peas (from Fine Cooking, as seen on Tomatoes on the Vine)
6 plum tomatoes, cored and coarsely chopped
6 medium cloves garlic, peeled
2 large or 3 medium jalapenos, seeded and coarsely chopped
1 medium onion yellow onion, coarsely chopped
1 medium red bell pepper, halved, cored, and coarsely chopped
3/4 cup plus 2 Tbs. red wine vinegar
3 Tbs. extra-virgin olive oil
1 Tbs. dried oregano
Kosher salt and ground black pepper
2 dried ancho chiles
2 dried New Mexico chiles
2 canned chipotle chiles in adobo sauce
2 Tbs. vegetable oil
2-1/2lbs. ground pork (I used ground beef)
1 Tbs. ground cumin
1 tsp. chili powder
2 cups lower-salt chicken broth
three cans of black-eyed peas
Sour cream, for serving
Thinly sliced scallions for serving
- Make the sofrito: Preheat the oven to 500. Combine the tomatoes, garlic, jalapenos, onion, bell pepper, vinegar, oil, oregano, and a pinch of salt and pepper in a roasting pan. Cook for 45 minutes, stirring every 15 minutes.
- While the vegetables are cooking, heat a skillet over medium high heat. Toast the ancho and New Mexico chiles in the pan and toast on both sides until they blister (2-3 minutes)
- Place the chiles in a medium bowl and cover with 2 cups of warm water. Soak 20 minutes, drain but reserve the soaking water.
- Remove the stems and seeds from the chiles and chop.
- Place chiles, chipotle chiles, and roasted vegetables in a food processor and puree until smooth.
- Heat the vegetable oil in a heavy duty pot over medium-high heat. Add the ground meat, cumin, chili powder, and salt and cook until meat is browned.
- Add the sofrito, reserved chile water, and chicken broth. Bring to a boil, reduce heat, and simmer about 30 minutes.
- Add the black eyed peas and cook for 10 more minutes.