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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

How to Make Hog Jowls And Black Eyed Peas


  • 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.

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About Hog Jowls And Black Eyed Peas

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