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SOUTHWEST BLACK EYED PEAS
1 pound black eyed peas, sorted and rinsed
1 LARGE Vidalia onion, chopped
2 tablespoons avocado oil
2 ounces pork belly, chopped
5-6 cloves garlic, minced
1 small can chopped green chiles, drained
1/4-1/2 teaspoon red chile flakes
1 tablespoon FRESH minced thyme
4 cups homemade chicken stock
FRESH ground sea salt and black pepper
2 ham hocks

• Place peas in a large dutch oven. Add water and cover by 2 inches.
• Bring to a boil for 2 minutes.
• Remove from heat, cover and let stand 1-2 hours.
• Drain and rinse peas. Set aside.
• In the dutch oven heat oil over medium heat.
• Add onion, sauteing until tender.
• Add pork, garlic, green chiles, thyme, pepper flakes, FRESH ground salt and pepper, cooking 1 minute more.
• Add the broth, peas and ham hocks.
• Reduce heat, simmer, uncovered 35-40 minutes or until peas are tender, stirring occasionally and adding more broth as necessary.
• Remove ham hocks, cool and remove meat from bone.
• Finely chop meat and return to the pan.
• Discard bones.