Black-Eyed Pea Stew With Rice

From Southern Living.

• Ready In: 1 hr 52 mins
• Yields: 10 cups

Ingredients

• 2  lbs boneless pork chops, cut into cubes
• 2  tablespoons olive oil, divided
• 1  large onion, chopped
• 4  celery ribs, chopped
• 1  large red bell pepper, chopped
• 1  jalapeno pepper, seeded and finely chopped
• 2  garlic cloves, minced
• 1  teaspoon dried oregano
• 1⁄2 teaspoon dried thyme
• 3 (15 ounce) cans black-eyed peas, rinsed and drained
• 1 (32 ounce) container chicken broth
• 1  bay leaf
• 1 (28 ounce) can crushed tomatoes
• 1  teaspoon salt
• 1  teaspoon ground black pepper
• 1  teaspoon  hot sauce
• 1⁄4 teaspoon cayenne pepper
•  hot cooked rice

Directions

1. Stir/saute pork in 1 tablespoon hot oil in a large pot over med-high heat for 8-10 minutes; remove pork and set aside.
2. Add in remaining oil; stir/saute onion and next 4 ingredients in hot oil for 5 minutes.
3. Stir in oregano and thyme; cook, stirring often 2 minutes.
4. Add in peas, broth, and bay leaf; bring to a boil.
5. Cover, lower heat, and simmer 45 minutes, stirring occasionally.
6. Stir in tomatoes; simmer 20 minutes, stirring occasionally.
7. Stir in reserved pork, salt, and next 3 ingredients.
8. Remove bay leaf; serve over rice.