Hoppin' John

1. 1

   Soak peas overnight with water to cover by 2 inches. Drain and set aside.

2. 2

   In large Dutch oven, saute' onion and garlic in oil until onion is transparent. Add peas, oregano, chicken stock, and pork.

3. 3

   Bring to a boil; lower heat, cover and cook slowly until peas are tender, about 30-40 minutes (I usually cook mine about an hour), adding additional liquid if needed.

4. 4

   Remove shanks/hocks, setting aside until cool enough to handle; pick meat from bones and add it back to the peas (discard skin, fat, and bones). Add salt to taste.

5. 5

   Serve over rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.