this is really good
Black-Eyed Peas with Bacon and Pork
Adapted from a Recipe by the Neelys
1 pound dried or fresh black-eyed peas
2 TB bacon fat
6 ounces pork shoulder, diced into ½ inch cubes
1 medium onion, small diced
4 garlic cloves, sliced
1½ tsp salt
1 tsp freshly cracked black pepper
1 TB chipotle salsa
4 cups chicken stock
3 bay leaves
Hot-pepper and vinegar, for service
If using dried black-eyed peas, soak overnight, drain and rinse.
Heat the fat in a large pot over medium-high heat. When it is shimmering, add the pork. Sear pork on all sides. Remove from pan and reserve. Add the onion and cook, stirring, until the onion it has started to brown, about 6 to 8 minutes. Add the garlic and cook until it is soft and fragrant. Add the stock, black pepper, and bay leaves.
Dried peas: Add the dried peas. Bring the pot to a boil, then reduce the heat and simmer, covered, for about 30 minutes. Add the pork simmer about an hour, until tender. Add the salt and chipotle and simmer an additional 15 minutes or until peas are soft.
Fresh peas: Add the pork and peas to the pot. Simmer about 45 minutes, until the pork is tender. Add the salt and chipotle and simmer an additional 15 minutes, until the peas are soft.
Smash some of the peas against the inside of the pot then stir them into the mixture.
Taste for seasonings, and add some hot-pepper vinegar, if desired. Discard the bay leaves.
