Hog Jowls And Black Eyed Peas

Russ Myers


I sometimes use a dash or ground cayenne pepper or about 1/2 to 1 teaspoon of spicy Cajun seasoning in place of the red pepper flakes. These peas are delicious with cornbread or muffins and seasoned greens.
This is a tradional New Years Day dish in our Southern States.

★★★★★ 3 votes
4 / 6
5 Hr
Stove Top


1 lb
hog jowls
2 lb
ham shanks
2 tsp
dry mustard
1/2 tsp
red pepper flakes
1 c
chopped onion
1 medium
carrot, peeled and diced
4 clove
garlic, smashed and minced
1/2 tsp
freshly ground black pepper
1 tsp
dried leaf thyme
1/4 tsp
dried leaf oregano
2 lb
dried black eyed peas
1 tsp


1Soak dried black eyed peas in 4 quarts of water overnight.
Boil hog jowls and ham in water to cover for 2 hours.
2Remove meat from broth and shred.
Add drained peas, onions, dry mustard, pepper flakes, carrot, garlic, black pepper, thyme, salt and oregano to broth along with meat shreds.
3Cover and simmer at least 3 hours.
The longer this simmers the better it gets.

About this Recipe

Course/Dish: Bean Soups, Other Soups, Pork
Main Ingredient: Pork
Regional Style: American
Other Tag: Heirloom