Yield: Yields about 2 quarts
The moderately spicy chiles for this smoky pork and black-eyed pea chili were chosen for their flavor, not their heat, which means you can appreciate all of the flavors in the bowl.
This is delicious served with Classic Buttermilk Cornbread.
Sofrito is a flavoring base made from aromatic vegetables and herbs. Roasting these ingredients intensifies them.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Hello there sweet thing; where have you been all of my life????? Truly special and an absolute keeper. Husband I had grown disenchanted with our go-to chili. Saw this recipe either on FB or in my e-mail inbox and knew I had to do something with the last of my plum tomatoes. The lovely local Latino store had the anchos, but not the New Mexico, so substituted gaujillos. Canned black eyed peas were used and sodium free broth. This takes time and it is well worth it. The bonus . . . El Salvadoran crema on top DROOL.
Great chili base! We love it with the pork and black-eyed peas as written, but have also made it using pintos, or used bison instead of pork, or half and half bison and pork, etc. It is very versatile, and makes a chili base with a nice depth of flavor and just enough heat. t makes a mean Frito pie as well!
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?