Black-Eyed Pea Posole with Pork and Collard Greens

Ingredients

• 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

Preparation

1. Preheat broiler.
2. 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.
3. 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.