Ingredients:

  • 1 lb Dry black-eyed peas, sorted and rinsed
  • 1 lb Pork shoulder, cut into 1-inch cubes
  • 1 large Smoked ham hock (approx. 3/4 lb)
  • 2 tbsp Vegetable oil
  • 1 large Yellow onion, diced
  • 2 stalks Celery, diced
  • 1 Green bell pepper, diced
  • 4 cloves Garlic, minced
  • 6 cups Chicken stock
  • 1 tsp Smoked paprika
  • 1/2 tsp Cayenne pepper
  • 2 Dried bay leaves
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper

Instructions:

  1. Place dried peas in a pot of water, bring to a boil for 2 minutes, then remove from heat and let sit for 1 hour to quick-soak. Drain and set aside.
  2. In a large Dutch oven, heat vegetable oil over medium-high heat. Add cubed pork shoulder and sear until golden brown on all sides (about 8 minutes). Remove pork and set aside.
  3. In the same pot, add diced onion, celery, and bell pepper. Sauté until translucent and slightly browned. Add minced garlic and cook for 60 seconds until fragrant.
  4. Add the drained peas, seared pork, ham hock, chicken stock, paprika, cayenne, bay leaves, salt, and pepper to the pot. Bring to a boil, then reduce heat to low.
  5. Cover and simmer for 1.5 to 2 hours until the peas are tender and the pork is fork-tender.
  6. Remove the ham hock. Extract 1 cup of peas and liquid, mash into a thick paste with a fork, and stir back into the pot to create a creamy finish.