Pork recipes

Pork Hocks And Black-Eyed Peas

Course : Pork
Serves: 6

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Ingredients:

1 1/2 cups dry black-eyed pease

4 small smoked ham hocks -- (1 1/2 pounds)

4 cups reduced-sodium chicken broth

1 medium green sweet pepper -- chopped

1 medium onion -- chopped

1 stalk celery -- chopped

2 pieces bay leaves

1/4 teaspoon ground red pepper

2 cups sliced okra or 1 10-oz package frozen okra -- thawed and cut into 1/2 inch slices

Preparation / Directions:

1. Rinse black-eyed peas, place in a large saucepan. Add enough water to cover peas by 2 inches. Bring to boil; reduce heat. Simmer, uncovered for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse peas.

2. In 3 1/2, 4, or 5 quart crockery cooker, combine the black-eyed peas, pork hock, broth, sweet pepper, onion, celery, bay leaves, and red pepper.

3. Cover; cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours. Add okra. Cover; let stand for 10 minutes or until okra is tender. Remove pork hock. When cool enough to handle, cut meat off bones; cut meat into bite-sized pieces. Discard bones and bay leaves. To serve, stir meat into black-eyed pea mixture.

Nutritional Information:

407 Calories (kcal); 29g Total Fat; (64% calories from fat); 34g Protein; 2g Carbohydrate; 160mg Cholesterol; 100mg Sodium

Pork Hocks And Black-Eyed Peas

Ingredients:

Preparation / Directions:

Nutritional Information:

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