Black-Eyed Pea Stew With Rice

• 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
• 12 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
• 14 teaspoon cayenne pepper
• hot cooked rice

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.

pork chops, olive oil, onion, celery, red bell pepper, pepper, garlic, oregano, thyme, blackeyed peas, chicken broth, bay leaf, tomatoes, salt, ground black pepper, hot sauce, cayenne pepper, rice

Taken from www.food.com/recipe/black-eyed-pea-stew-with-rice-154382 (may not work)