The tradition of making sure black-eyed peas are the very first thing you eat in the new year is something I, myself, practice. Many iterations of the recipe discuss how the practice assures luck and posterity for the coming year. A long time ago, it had been a tough year, and I remember thinking to myself—in a moment I wasn’t feeling particularly lucky or prosperous—that black-eyed peas were ineffective and a waste of time. Yet, I was lucky and prosperous in many other countless ways, mainly in my community, so I made the peas.
Through time, my recipe continues to evolve. Historically, my own included onion, garlic, carrot, celery, chile powder, cumin, whole tomatoes and maybe a ham hock, something similar to what my mom or dad might make. Yet mine was always a little different from their peas. But isn’t that the way it is supposed to be? Culinary traditions at home often start from those most familiar to us. The recipe we share here was inspired by several red chile pork recipes that took on a life of their own. And, whether you start with this recipe or already have a traditional meal for the new year, we hope you gather, share and celebrate your luck and prosperity that you have found in community.
Preparation
3 pounds boneless pork shoulder, cut into 1- to 2-inch pieces
Salt
Pepper
2 tablespoons canola oil
1 large brown onion, chopped
8 garlic cloves, peeled and smashed
1 (25-ounce) can whole peeled tomatoes
3 chipotle chiles in adobo sauce, chopped
1 tablespoon ancho chile powder
2 teaspoons ground cumin
1½ teaspoons dried oregano
3 quarts chicken broth
1 pound of black-eyed peas, rinsed and picked over
Season pork with salt and pepper. Heat oil in a large pot over medium high heat. In batches, brown pork on all sides, carefully transfer to a plate and repeat with remaining pork.
Add onion and garlic to pot and season with salt and pepper. Cook until soft and lightly browned.
Add tomatoes, breaking them with your hands into the pot, include tomato juices. Stir, making sure to break up bits on bottom of pot. Add chiles and spices. Bring mixture to a simmer and return pork. Add in chicken broth, bring to a boil, cover and lower to simmer for 45 minutes.
Add black-eyed peas and simmer for an additional 45–60 minutes. Salt to taste and serve.
