Ingredients
Method
- Heat 2 tablespoons oil in a medium Dutch oven or other heavy pot over medium. Sear ham hocks, turning occasionally, until browned all over, 6-8 minutes. Add chopped onion, garlic and celery. Cook, stirring occasionally, until very soft and beginning to brown around the edges, about 8-10 minutes. Add spices and cook, stirring just until fragrant, about 1 minute. Add 6 cups of water or stock and bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until hocks begin to soften, about 1 hour. Meanwhile, preheat oven to 425º. Toss quartered onion, poblano chilies, serrano chiles and tomatillos on a sheet pan with 1 tablespoon vegetable oil. Season lightly with salt and roast, tossing occasionally, until lightly browned around the edges but still vibrantly colored, about 15-20 minutes. Let cool and then transfer the chile mixture to a food processor or blender, add cilantro and puree until smooth. Set aside. Remove hocks; let cool. Pick meat from bone and shred. Discard fat and bones. Return meat to pot. Stir chile puree into pot and then add fresh peas. Cook on a low simmer for about 30 minutes or until peas are tender. Season to taste with salt and pepper. Serve peas with sour cream and additional cilantro.