MIMI'S HOPPIN' JOHN WITH PORK JOWL

Mimi's Hoppin' John with Pork Jowl image

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.

Provided by booksaremycrack

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup

Time 10h40m

Yield 12

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 521.8 calories, Carbohydrate 42 g, Cholesterol 46.7 mg, Fat 31.3 g, Fiber 5 g, Protein 18.3 g, SaturatedFat 11.2 g, Sodium 776.1 mg, Sugar 3.8 g