Black-Eyed Pea Posole with Pork and Collard Greens

Ingredients

• 8 ounces bagged loosely packed chopped
• 0.3 teaspoon pepper black
• 0.8 pound boston butt pork shoulder boneless trimmed cut into 1/2-inch cubes
• 15 ounce black-eyed peas rinsed drained canned
• 3 cups less-sodium chicken broth fat-free divided
• 0.5 cup cilantro leaves fresh chopped
• 2  garlic cloves chopped
• 2 teaspoons jalapeno finely chopped
• 6  lime wedges 
• 0.5 teaspoon mexican oregano dried (such as McCormick's)
• 1  poblano pepper 
• 1 cup onion red chopped
• 0.3 teaspoon salt 
• 1 cup tomatillos chopped

Equipment

• frying pan
• baking sheet
• aluminum foil
• broiler
• ziploc bags
• dutch oven

Directions

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.
3. Place in a heavy-duty zip-top plastic bag; seal.
4. Let stand 15 minutes. Peel and discard skin; discard seeds, membrane, and stem. Coarsely chop pepper; set aside.
5. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray.
6. Add pork; cook 4 minutes, browning on all sides.
7. 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 pork is tender. Stir in peas, salt, and black pepper; simmer, uncovered for 5 minutes or until thoroughly heated.
8. Serve with lime wedges.