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.