Ingredients:

  • 1 lb dried black-eyed peas, rinsed and soaked
  • 1 lb pork shoulder, diced
  • 6 cups chicken stock
  • 2 bay leaves
  • 1 tsp smoked paprika
  • 2 tbsp neutral oil
  • 1 large yellow onion, finely diced
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 3 cups cooked long-grain white rice
  • 1 bunch scallions, sliced

Instructions:

  1. Rinse the dried peas thoroughly. Soak the peas in water overnight or perform a quick soak by boiling for 2 minutes and letting sit for one hour. Drain and set aside.
  2. In a large Dutch oven, heat the oil over medium-high heat. Add the diced pork shoulder and sear until browned on all sides, approximately 5–7 minutes.
  3. Lower the heat to medium and add the onion, celery, and bell pepper. Sauté until the onions are translucent. Stir in the garlic and thyme for 60 seconds until fragrant.
  4. Add the soaked peas, chicken stock, bay leaves, and smoked paprika. Bring to a boil, then reduce to a low simmer. Cover partially and cook for 1 to 1.5 hours until peas are tender.
  5. Remove the pork pieces, shred the meat (discarding excess fat), and return the meat to the pot. Season with salt and pepper to taste.
  6. Serve the pea and pork mixture over cooked white rice and garnish with sliced scallions and hot sauce.