Charleston meets Las Cruces in this unique Southwestern adaptation of a Carolina classic. Traditionally served to ring in the New Year with gigantic flavor, Hoppin' John has been a feature of my first day of January feast for the past two years. Last week, I decided that it needed a local spin. Thus, black eyed peas, the core of the original dish, have been replaced with pinto beans; poblano peppers are substituted for regular green peppers; green chile powder takes the place of thyme, and corn adds a brand new layer of regional depth. The inclusion of salt pork, celery, and cumin transports the recipe back to its fertile, marshy origins along the Atlantic coast. I also added coriander and cinnamon to impart a South Asian zing to the final product.
Ingredients:
10 oz. salt pork, diced into 1 inch cubes (fat included)
To make:
Set oven to 350 degrees.
Begin by heating a large Dutch oven on medium heat for several minutes, then add cubed salt pork. Stir well once and cover, and let simmer for five minutes while fat renders. Remove cover and stir pork again, scraping up brown bits from the bottom of the Dutch oven. Add garlic, celery, onion, and poblano peppers, salt and pepper to taste, and stir to combine. Saute, covered, on medium heat for ten minutes, until vegetables are soft.
Next, add green chile powder, cumin, coriander, cloves, cinnamon, and bay leaf, and stir constantly to combine well, for about three minutes. Add brown rice into the mixture, and stir nonstop for three minutes, until rice is lightly toasted. Add vegetable stock and frozen corn immediately, and stir thoroughly so that all ingredients are combined and submerged under liquid. Bring to a boil, then remove from stovetop. Place the lid on the Dutch oven, stick it in the oven, and let cook for 45 minutes, until liquid is nearly fully absorbed. Remove from oven, add pinto beans, stir thoroughly to combine, and let sit for ten minutes before serving.
Serves 6-8 as a main course.
Comments
Post a Comment