Cozy Pork Jowl Stew with Southern Black Eyed Peas
Published Apr 24, 2022 Updated Jan 08, 2024
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This pork jowl with southern black-eyed peas is the stew of foodie dreams. Finished off with some homemade cornbread, this recipe is soul food in a bowl, and nothing beats it!
What Makes This Recipe Great
If you know me, you know I’m a southern girl with a love for southern food! This pork jowl (also known as hog jowl) with southern black-eyed peas recipe is an ode to my roots and my love for homemade comfort food.
This delicious stew preps in just 10 minutes and simmers on the stove for a couple of hours making your home smell just like my grandma’s kitchen always smelled. Call your friends and gather around the table because this tasty southern meal is coming right up!
Ingredients
Ingredient Notes
- Black-Eyed Peas: Grab a bag of dried black-eyed peas. You can find these in most markets in the dried goods section.
- Pork Jowl: This is also frequently referred to as hog jowl. You can also sub ham or bacon if you prefer.
- Ghee or Butter: Whichever you prefer will work just fine.
- Onion: You can also use 2 shallots.
- Garlic: You can mince your cloves or use a jar of minced garlic.
- Chicken Broth: Both chicken stock and chicken bone broth will work here too.
- Water
- Baking Soda
- Salt and Pepper: Use to your taste.
How to Make this Recipe
Step by Step
- Soak your Peas: In a large bowl, combine peas and baking soda and add water to cover, and allow to soak overnight in the fridge.
- Cook your Pork Jowl: 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. Then, cook until browned and crispy.
- Combine: Add drained peas along with the chicken broth and water. Season to taste.
- Simmer your Stew: 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: Serve with cornbread and enjoy!
Black Eyed Peas & Pork Jowl
Recipe Tips
Cornbread: If you want to serve your stew with some yummy cornbread, here is a recipe for browned butter jalapeno cornbread muffins from one of my favorite bloggers that is absolutely divine!
Dairy-Free: If you need this recipe to be dairy-free, simply replace the butter with vegan butter.
Ham: If you’re not a hog jowl fan, feel free to replace with cubed ham. It won’t have as much flavor but will still taste good!
FAQs
Simply put, it’s the cut of the meat. It comes from the cheeks of the pig and makes delicious cured or smoked meat, similar to bacon.
Yes! They are part of the legume family and are very much beans.
You can thin it out with more chicken broth or water, to reach the consistency you like.
If you want to thicken the black eyed pea stew, mix 2 tablespoons of cornstarch with 1/3 cup of the bean liquid or 2 teaspoons of xanthan gum with 1/4 cup of the bean juice. Slowly pour in small amounts and stir in the hot pot until you achieve the best consistency. You may not need the full mixture to get the consistency you want. Do a little at a time.Â
Simply sub thick cut bacon or ham for the pork jowl
For me it is a must because it reduces cooking time by and hour/hour and a half. If you choose not to soak you will need to add an extra hour to cook
time
More Cozy & Delicious Recipes
Cozy Pork Jowl Stew with Southern Black Eyed Peas
Ingredients
- 1 lb. dry black-eyed peas
- 1 tsp. baking soda
- 1/2 lb. hog jowl diced (sub ham or bacon here)
- 2 1/2 tbsp. ghee or butter
- 1 onion or 2 shallots diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 3 cups water
- salt and pepper to taste
- Optional: 1 1/2 teaspoon Creole seasoning
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.Â
- 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
Notes
Equipment
Nutrition information is automatically calculated, so should only be used as an approximation.
