Black-Eyed Pea Posole With Pork And Collard Greens - cooking recipe

Ingredients

1 poblano pepper
cooking spray
3/4 lb boneless pork shoulder, trimmed and cut into 1/2-inch cubes
3 cups chicken broth, divided
4 cups loosely packed chopped collard greens
1 cup chopped red onion
1 cup chopped tomatillo
1/2 cup chopped fresh cilantro
2 teaspoons finely chopped jalapeno peppers
1/2 teaspoon dried Mexican oregano (such as McCormick's)
2 garlic cloves, chopped
1 (15 ounce) can black-eyed peas, rinsed and drained
1/4 teaspoon salt
1/4 teaspoon black pepper
6 lime wedges

Preparation

Preheat broiler.
Place poblano pepper on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skin; discard seeds, membrane, and stem. Coarsely chop pepper; set aside.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes, browning on all sides. Add 1 cup broth, scraping pan to loosen browned bits. Stir in remaining 2 cups broth, chopped poblano, greens, and next 6 ingredients (through garlic). Bring to a boil; cover, reduce heat, and simmer 40 minutes or until pork is tender. Stir in peas, salt, and black pepper; simmer, uncovered for 5 minutes or until thoroughly heated. Serve with lime wedges.