Pork Jowl Stew with Southern Black Eyed Peas
March 7, 2025 • 0 comments
This pork jowl with southern black-eyed peas is the stew of foodie dreams. Finish off with some homemade cornbread.
Soul food in a bowl, and nothing beats it!
- Prep Time:
Ingredients
- (1 lb) black - eyed peas
- (1 tsp.) baking soda
- (1/2 lb) pork jowel
- (2 1/2 tbsp) ghee or butter
- 1 onion or 2 shallots diced
- (4 cups) chicken broth
- (3 cups) water
- (to taste) salt & pepper
- (1 1/2 tsp) Creole seasoning (optional)
Directions
Instructions
- In a large bowl, combine peas and baking soda and add water to cover, and allow to soak overnight in the fridge or at least 6 hours. This process helps the beans soften and cook faster.
- In a large Dutch oven over medium-high heat, heat 2 tablespoons butter along with the onions and garlic. Cook until fragrant and add in the chopped hog jowl. Cook until browned and crispy.
- Add drained peas along with the chicken broth and water. Season to taste
- Bring to a boil, lower heat, and simmer covered for about 1 1/2-2 hours. Be sure to add water throughout the cooking process to keep the peas covered, but not to make soup. This should be more of a thick stew consistency.
- Stir to prevent sticking on the bottom.
- Serve with cornbread and enjoy
