Spicy Ham Hocks and Black Eyed Peas
Dive into the heart of Southern comfort food with this flavor-packed recipe for Spicy Ham Hocks and Black-Eyed Peas. Tender, smoky ham hocks are slow-simmered with creamy black-eyed peas, aromatic spices like smoked paprika and cumin, and a kick of heat from diced jalapeño and cayenne pepper. This one-pot wonder is a perfect blend of bold, savory flavors, making it an ideal dish for family gatherings or cozy weeknight dinners. Finished with a garnish of fresh green onions, this hearty stew is not only satisfying but also easy to pair with warm cornbread or fluffy rice for a complete meal. Whether you're celebrating New Year's Day with tradition or craving a soul-warming dish, this recipe brings the authentic taste of the South straight to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Ham hocks
- 2 cups Dried black-eyed peas
- 1 medium, diced Yellow onion
- 4 minced Garlic cloves
- 1 seeded and diced Jalapeño pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoons Cayenne pepper
- 2 pieces Bay leaves
- 6 cups Chicken stock
- 2 stalks, thinly sliced Green onions
- 1 to taste Salt
- 1 to taste Black pepper
- 1 tablespoon Vegetable oil
Instructions
Rinse the dried black-eyed peas thoroughly under cold water, removing any debris or stones. Set aside.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and diced jalapeño pepper and cook for another 1-2 minutes until fragrant.
Add the ham hocks to the pot and sear on all sides for 4-5 minutes to develop flavor.
Stir in the smoked paprika, ground cumin, and cayenne pepper, coating the ham hocks and vegetables in the spices.
Pour in the chicken stock and add the bay leaves. Bring the mixture to a boil.
Reduce the heat to low, cover, and let simmer for 60 minutes to allow the ham hocks to infuse the broth with flavor.
After 60 minutes, stir in the black-eyed peas. Cover the pot again and simmer for an additional 50-60 minutes, stirring occasionally, until the peas are tender and creamy.
Remove the ham hocks from the pot. Shred the meat off the bones and return the pieces to the pot, discarding the bones and any tough skin.
Taste and adjust seasoning with salt and black pepper as needed.
Serve hot, garnished with thinly sliced green onions. Pair with cornbread or rice, if desired.
Nutrition Facts
Calories |
2113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.3 g | 161% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 29.6 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 6848 mg | 298% | |
| Total Carbohydrate | 103.2 g | 38% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 26.8 g | ||
| Protein | 149.2 g | 298% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 363 mg | 28% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2161 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
