Black-eyed peas stand in for the traditional hominy in this version of the Mexican dish posole. Peas are an excellent source of folate, while greens infuse the soup with vitamin A. Poblano and jalapeño peppers add vitamin C. Serve with warm corn tortillas.
1 poblano pepper
3/4 pound boneless pork shoulder, trimmed and cut into 1/2-inch cubes
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
How to Make It
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.