Mimi's Hoppin' John with Pork Jowl Tasty Recipes

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Mimi's Hoppin' John with Pork Jowl

"This a simple dish of rice, black-eyed peas, and ham that my grandmother made every year for New Year's Day. It is a southern tradition that goes along well with cornbread and collard greens."

Ingredients :

• 3 cups dry black-eyed peas
• 1 pound pork jowl, chopped into 1/4-inch cubes
• 1 large sweet onion, chopped
• 1 tablespoon minced garlic
• 8 cups chicken stock
• 2 cups chopped ham
• 4 cups cooked rice
• salt to taste

Instructions :

Prep : 30M	Cook : 12M	Ready in : 10H40M

• Place black-eyed peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
• Place pork jowl into a large soup pot over medium-high heat and cook until fat has rendered. Add onion and garlic and cook until onion is soft and pork has slightly browned, 5 to 7 minutes.
• Add chicken stock and drained black-eyed peas to the soup pot. Add diced ham and stir. Bring to a boil and reduce to a simmer. Simmer, covered, until beans are completely tender, 1 1/2 hours.
• Remove pork jowl from soup using a slotted spoon and discard. Mix cooked rice into the soup. Simmer, covered, 30 minutes more. Season with salt.

Notes :

• For the ham, I used leftover ham from Christmas, and I just cut off the sweet coating. I have made this with ham hocks before, but I found the flavor to be better with the pork jowl, and my family enjoyed it much better with the pork jowl, as well.
• Once the soup is ready to serve, test to see if the saltiness is to your liking. If using a ham hock or bacon, you may need more salt than if using a pork jowl. After the soup is seasoned to your liking, it is ready to serve.

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