Black-eyed Pea Posole With Lamb And Collard Greens

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 poblano pepper
• cooking spray
• 3/4 lb boneless lamb shoulder, trimmed and cut into 1/2-inch cubes
• 3 cups chicken broth, divided
• 4 cups loosely packed chopped collard greens
• 1 cup chopped red onion
• 1 cup chopped tomatillo
• 1/2 cup chopped fresh cilantro
• 2 teaspoons finely chopped jalapeno peppers
• 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

Recipe

• 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 lamb; 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 lamb is tender. stir in peas, salt, and black pepper; simmer, uncovered for 5 minutes or until thoroughly heated. serve with lime wedges.