Black-Eyed Pea Posole with Pork and Collard Greens

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.


6 servings (serving size: about 1 cup soup and 1 lime wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 153
Caloriesfromfat 28 %
Fat 4.7 g
Satfat 1.5 g
Monofat 1.9 g
Polyfat 0.7 g
Protein 15.4 g
Carbohydrate 12.5 g
Fiber 3.7 g
Cholesterol 38 mg
Iron 1.7 mg
Sodium 422 mg
Calcium 73 mg


1 poblano pepper
Cooking spray
3/4 pound boneless pork shoulder, trimmed and cut into 1/2-inch cubes
3 cups fat-free, less-sodium chicken broth, divided
4 cups loosely packed bagged, prewashed, chopped collard greens (about 8 ounces)
1 cup chopped red onion
1 cup chopped tomatillos
1/2 cup chopped fresh cilantro
2 teaspoons finely chopped jalapeño pepper
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


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.