Smoky Pork Chili with Black-Eyed Peas

If you don’t have a favorite chili recipe or need a new recipe, then you have come to the right place.
This chili recipe requires a sofrito, a blend of aromatic vegetables and herbs.  The vegetables are slow roasted until they collapse and become very soft, then pureed. This becomes the flavor base of the chili.
The sofrito base along with the toasted chili peppers allow for this chili to explode with flavor.  The addition of  black-eyed peas helps to bring out the smokiness of this chili.

The chili is smoky and spicy. The heat of the chili does not overwhelm you, and allows the flavors to really be experienced with each bowl.

Smoky Pork Chili with Black-Eyed Peas
Serves 6
Recipe from Fine Cooking


For the Sofrito
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
For the Chili

2 Tbs. vegetable oil
2-1/2lbs. ground pork
1 Tbs. ground cumin
 1 tsp. chili powder
Kosher salt
2 cups lower-salt chicken broth
4 cups fresh or thawed frozen black-eyed peas (or three 15-ounce cans, drained and rinsed)
Sour cream, for serving
Thinly sliced scallions for serving

Make the Sofrito

Position rack in the center of the oven and heat the oven to 500 degrees F.
Put the tomatoes, garlic, jalapenos, onion, bell pepper, vinegar, oil, oregano, 1 tsp. salt and 1/4 tsp. pepper in a 9×13-inch roasting pan and stir to combine.  Roast, stirring every 15 minutes and scraping the bottom of the pan, until collapsed and very soft, about 45 minutes.
While the vegetables roast,  heat a 10-inch cast-iron skillet over medium-high heat until hot, 2 to3 minutes.  Put the ancho and New Mexico chiles in the pan and toast on both sides until blistered, 2 to 3 minutes.  Put the chiles in a medium bowl, cover with 2 cups warm water (if they rise to the top, weigh them down with a bowl), and soak until soft, about 20 minutes.  Drain in a fine sieve set over a bowl; reserve the soaking water.
Stem, seed and coarsely chop, the chiles.  Put them in a food processor with the chiptole chiles and roasted vegetables and puree until the mixture is completely smooth.  Set aside.
Make the Chili

heat the vegetable oil in a 5-6 quart Dutch oven or other heavy-duty pot over medium-high heat.  Add the pork, cumin, chili powder, and 1 Tbs. plus 1 tsp. salt; cook, stirring , until the meat is lightly browned, 10 to 15 minutes.  Add sofrito and stir until throughly combined.  Add the reserved chile water, chicken broth and fresh black-eyed peas.  Bring the chili to a boil, reduce the heat to medium-low and simmer until the black-eyed peas are tender, about 45 minutes ( if you are using canned or frozen black-eyed peas, simmer the meat and broth for 30 minutes, add the peas, and continue to cook for 10 minutes longer).  Season to taste with salt.  Serve with a dollop of sour cream and scallions sprinkled over the top.


51 thoughts on “Smoky Pork Chili with Black-Eyed Peas

  1. Thank you very much! Now I have the perfect New Year's day dish. Black-eyed peas are a must and I'm always looking for new ways to serve them. Of course I'll do a trial run since this looks too good to wait for.Best,Bonnie


  2. I love the way this recipe looks and reads. I have a great beef chili recipe but I like the use of the pork, black eye peas and the sofrito. Very interesting.Carolyn/A Southernes Notebook


  3. This sounds so good. I love chili. Having recently moved into my own place I'm looking for recipes that I can do in a large pot and will give me leftovers. After two weeks of squash based soups I have chili on the brain :). And any chili with pork is a chili for me :).


  4. I AM SO DYING TO EAT SOME HOME MADE FOOD, Velva! This looks great, moving so eating take away and grocery store salads and pizza! blech! I never cook black eyed peas but every other legume.


  5. Wow – what a GREAT chili recipe! I never thought to use a sofrito for a base. Delicious! You have a stunning site and I think – based on your \”about me\” section – we might be twins…or have the same friends!Following you via Google Follower!


  6. What an amazing recipe, Velva. I've never roasted veggies for my chili. Such flavor, too! Can't wait for cooler weather to try this. Just can't bring myself to eat chili in 90 degree weather. 🙂


  7. Love…love, your colorful, and flavorful pork chili, Velva! A perfect dish for fall, and any time of the year, as far as I'm concerned.Gorgeous, and delicious! I'm sharing this on twitter, and facebook:DDD


  8. Hi, Velva! Wow, your chili photos are just beautiful! Looks so delicious. My son makes a pretty \”mean\” chili, but his is with ground beef. I might try to convince him to try yours! Especially with the home-made sofrito… YUM!Best,Gloria


  9. Hi lovely lady. I have been thinking of putting a big pot of Chili together for my Birthday this coming Saturday for my party. Yours looks so delicious with all the great spicy. I know this will be a hit at my party. Also thanks so much for your sweet comments on my new tablescape.XXOO Diane


  10. Velva – the slow-roasting vegetable base is just wonderful. I am definitely going to do that the next time I make chili. (And chili season is coming). Perfect!


  11. Velva…This recipe sounds amazing. I love my memphis chili recipe, but I am thinking I will be trying this one soon. Being a southern girl, I thing black-eyed peas make everything better. Thank you so much for visiting me over at Living Life and leaving a comment. Hugs, Bonnie


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