Southern Black-Eyed Peas with Roasted Hatch Chili

Southern Black-Eyed Peas with Roasted Hatch Chili is a comforting, flavor-packed dish that brings a deep, rich taste to your table. Slow-simmered with hickory-smoked turkey and seasoned with bold spices, this hearty recipe delivers a perfect balance of warmth and savoriness.

The roasted Hatch chile adds a mild heat that enhances the dish without overpowering the classic Southern flavors.

Serve it with a slice of homemade cornbread for the ultimate soul-satisfying meal!

Why You’ll Love This Recipe:

People will love this Smoky Southern Black-Eyed Peas with Roasted Hatch Chili because it’s packed with rich, deep flavors and a touch of heat that elevates the classic Southern dish.

The slow-simmered black-eyed peas absorb the smoky goodness from the turkey and the aromatic spices, creating a comforting and satisfying meal.

The addition of roasted Hatch chile adds a mild yet flavorful kick, making this dish unique and irresistible.

It’s perfect for New Year’s Day, Sunday dinners, or any time you crave a warm, hearty, and wholesome meal—especially when paired with homemade cornbread!

Key Ingredients:

Black-Eyed Peas – The heart of the dish, providing a creamy texture and rich, earthy flavor.

Smoked Turkey Wings – Infuses the broth with deep, smoky goodness and tender meat.

Roasted Hatch Green Chile – Adds a mild, slightly sweet heat that enhances the dish.

Onion & Garlic – Classic aromatics that build a flavorful base.

Chicken Broth – Creates a savory, well-seasoned cooking liquid for the peas.

Smoked Paprika & Lemon Pepper – Adds depth and brightness to balance the rich flavors.

Butter & Olive Oil – Enhances the texture and brings out the flavors of the sautéed vegetables.

Southern Black-Eyed Peas with Roasted Hatch Chili

Ingredients

1 lb. dried black-eyed peas

1 small sweet onion

1 roasted Hatch green chile

3 cloves of garlic, finely chopped

1 tablespoon avocado oil

1 tablespoon unsalted butter

1 teaspoon kosher salt

1 teaspoon citrus-pepper blend

1/2 teaspoon granulated garlic

1/2 teaspoon onion flakes

1/2 teaspoon smoked paprika

6 cups homemade chicken stock

1 lb. hickory-smoked turkey drumsticks*

Instructions

Step 1: Prep the Peas

The evening before, pour the dried peas into a strainer and rinse thoroughly. Remove any unwanted pieces. Transfer to a large bowl and cover with 2-3 inches of fresh water. Place a lid over the bowl and refrigerate overnight (or soak for a minimum of 6 hours).

Step 2: Prepare the Vegetables

The next day, dice the onion, chop the roasted Hatch chile, and finely mince the garlic. Drain and rinse the peas again.

Step 3: Sauté the Aromatics

Place a large stockpot or Dutch oven over medium heat. Pour in the avocado oil and melt the butter. Stir in the onion and chile, cooking for 3-4 minutes until fragrant. Toss in the minced garlic and stir for another 30 seconds.

Step 4: Build the Flavor

Add the drained black-eyed peas to the pot, along with the seasonings—salt, citrus-pepper blend, granulated garlic, onion flakes, and smoked paprika. Stir to coat the peas in the seasoning. Pour in the chicken stock and mix well.

Step 5: Simmer with the Turkey

Nestle the smoked turkey drumsticks into the broth, making sure they are submerged. Cover the pot, increase the heat to medium-high, and bring it to a rolling boil. Once boiling, lower the heat to a gentle simmer and cook for 90 minutes. Stir occasionally and rotate the turkey drumsticks a couple of times. Replace the lid after stirring.

Step 6: Thicken the Broth

After 90 minutes, carefully remove the turkey drumsticks and set them on a cutting board. Using the back of a spoon, mash some of the peas against the pot’s side to create a thicker, creamier consistency. Let the stew simmer uncovered for another 15 minutes to enhance the texture.

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Step 7: Shred the Turkey & Serve

Remove the skin from the turkey and shred the meat off the bone. Return the pulled turkey to the pot and mix well. Serve warm with a side of honey cornbread or skillet biscuits. Enjoy!

Notes:

Soaking the Peas: Soaking overnight helps reduce cooking time and improves texture. If short on time, use a quick soak method—boil peas for 2 minutes, remove from heat, cover, and let sit for 1 hour before draining.

Roasted Hatch Green Chili: For extra depth of flavor, roast fresh Hatch chiles over an open flame or under a broiler until charred, then peel, seed, and dice before adding to the dish.

Smoked Turkey Alternative: If smoked turkey wings aren’t available, try using a ham hock, smoked sausage, or even thick-cut bacon for a similar smoky richness.

Thickening the Broth: Mashing some of the peas against the side of the pot adds body and richness to the dish. Letting the pot simmer uncovered for the last 15 minutes also helps concentrate flavors.

Serving Suggestions: These black-eyed peas pair perfectly with homemade cornbread, steamed rice, or collard greens for a true Southern comfort meal.

Storage & Reheating: Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months. The flavors deepen over time, making it even better the next day!

Nutrition Information:

Frequently Asked Questions:

Do I have to soak the black-eyed peas overnight?

Soaking overnight helps soften the peas and reduces cooking time, but it’s not mandatory.

If you’re short on time, use the quick soak method:

Boil the peas for 2 minutes, turn off the heat, cover the pot, and let them sit for 1 hour before draining and cooking.

Can I substitute the smoked turkey wings?

Yes! You can use smoked ham hocks, bacon, sausage, or even smoked turkey legs.

For a vegetarian version, omit the meat and add smoked paprika or liquid smoke for depth of flavor.

How do I make this dish spicier?

Increase the green chile amount or add diced jalapeños, cayenne pepper, or crushed red pepper flakes.

A dash of hot sauce at the end can also bring extra heat.

Can I cook this in a slow cooker?

Absolutely! Add all ingredients to the slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours.

Make sure to remove the turkey meat, shred it, and stir it back in before serving.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat on the stovetop over low heat or microwave in short intervals, stirring in between.

You may need to add a splash of broth or water if the peas have thickened too much.

Can I use canned black-eyed peas instead of dried?

Yes, but since canned peas are already cooked, you’ll need to reduce the simmering time to about 30 minutes instead of 1.5 hours.

Also, drain and rinse the canned peas before adding them to avoid excess sodium.

What’s the best way to roast Hatch green chiles?

You can roast them over an open flame on a gas stove, under the broiler in the oven, or on a grill.

Roast until the skin is charred, then place them in a covered bowl or bag for 10 minutes to steam.

Peel off the skin, remove seeds, and dice before adding them to the dish.

How do I prevent black-eyed peas from getting mushy?

Avoid overcooking them.

Keep an eye on them after 1 hour of simmering, and only smash a portion of the peas at the end to thicken the broth.

Also, don’t stir too often, as this can break them down too much.

Can I freeze the leftovers?

Yes! Let the black-eyed peas cool completely, then store them in an airtight container or freezer bag.

They’ll last up to 3 months in the freezer.

Thaw overnight in the fridge and reheat on the stovetop, adding broth if needed.

What are the best side dishes to serve with this?

This dish pairs well with homemade cornbread, collard greens, fried okra, or white rice.

For a heartier meal, serve it alongside smoked sausage or grilled chicken.