New Year’s “Lucky” Pork Roast with Blackeyed Peas
prep time
15-20 minutescook time
4 hoursIngredients
1 pork shoulder roast, 4-5 lbs.
3 tablespoons, olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
1-quart chicken stock, preferably homemade (if not homemade, use one that is low sodium)
2-3 cups of roasted Hatch green chile strips, seeds removed (You may use mild, medium or hot green chiles, depending on the level of heat you prefer, and if you don’t have fresh chiles available to use, frozen or canned will work fine too)
1 pound black-eyed peas, soaked and cooked if from dried, or else canned will work
1 bunch chopped, fresh cilantro for garnish, optional
salt and pepper
Cooking Instructions
- Preheat oven to 325º. Generously salt and pepper the pork shoulder and let sit out until it reaches room temperature, approximately one hour.
- Heat olive oil in bottom of a Dutch oven and brown the roast on all sides. Remove browned roast from pan and set aside.
- Add onion, carrot and celery to hot Dutch oven and sauté until tender, about 5 minutes.
- Return roast to pan, add chiles, chicken stock, black-eyed peas and then place lid on Dutch oven and place in preheated oven to cook for 3 hours.
- Serve immediately in a bowl and garnish with cilantro if using.
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