Pork Cheek and Black-Eyed Pea Chili
- Recipe by Michael Symon
Pairing Suggestion
Symon's immensely satisfying pork and black-eyed pea chili has such depth of flavor that it pairs best with a beer rich enough to stand up to it. Brown ale is made with malted barley that's been roasted to a dark brown color, helping to impart notes of caramel and toast, which make it a great match here. Look for New Orleansarea brewery Abita Brewing Company's chocolaty Turbodog, or the nutty Newcastle Brown Ale, from England.
Pork Cheek and Black-Eyed Pea Chili
- Recipe by Michael Symon
Slideshows
- Find 10 more recipes in our Chili Recipes slideshow.
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Pork Cheek and Black-Eyed Pea Chili
This is fantastic! It can be hard to find the pork cheeks (pork jowls are another possible substitute, though be sure to blanch them first to remove excess salt, and shred them near the end of cooking to remove most of the fat), but the results are worth it. Unlike any chili I've ever had before, but one of the best-tasting!
Posted by: JTennessen on February 5, 2010
Followed recipe except used pork shoulder. We are fans of b.e. peas but this was disappointing. The slightly grassy flavor of the peas did not combine well with the spices. Too much fat.
Posted by: phern on July 21, 2008
Fantastic dish, rich and flavorful. Next time I might tone down the hotness and put the black eyed peas in later so they've got a little more texture.
Posted by: MCARTER on January 2, 2008
- From Super Bowl Blowout
- Published February 2008
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