Ingredients

The following ingredients have 11 Servings
  • 1 tablespoon vegetable or canola oil
  • 1 pound uncooked Mexican chorizo sausage (casings removed)
  • 1 medium onion (diced)
  • 1 celery stalk (diced)
  • 2 jalapeño peppers (seeded and diced, plus more for garnish if desired)
  • 2 garlic cloves (minced)
  • 3 cups canned chopped or diced tomatoes
  • 1/2 cup dry white wine
  • 7 cups cooked black-eyed peas (see note, rinsed and drained)

Instruction

  • Heat oil in a large soup pot or Dutch oven over medium-high heat. Add chorizo and cook, stirring to break up and crumble, for 5 minutes.
  • Add onion and celery. Cook, stirring occasionally, until vegetables are softened and chorizo is cooked completely, about 5 minutes.
  • Add jalapeños and garlic. Stir and cook for 1 minute.
  • Add tomatoes and wine. Stir to combine. Bring to a boil then reduce heat to low. Loosely cover and cook for 45 minutes, stirring occasionally.
  • Add black-eyed peas. Stir to combine and cook for 15 minutes.
  • Serve with diced jalapeño peppers for garnish if desired.