Directions:
- Soak peas overnight with water to cover by 2 inches. Drain and set aside.
- In large Dutch oven, saute' onion and garlic in oil until onion is transparent. Add peas, oregano, chicken stock, and pork.
- Bring to a boil; lower heat, cover and cook slowly until peas are tender, about 30-40 minutes (I usually cook mine about an hour), adding additional liquid if needed.
- Remove shanks/hocks, setting aside until cool enough to handle; pick meat from bones and add it back to the peas (discard skin, fat, and bones). Add salt to taste.
- Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 265.27 Kcal (1111 kJ) | ||
| Calories from fat | 44.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.98g | 8% | |
|---|---|---|---|
| Cholesterol | 40.41mg | 13% | |
| Sodium | 197.93mg | 8% | |
| Potassium | 423.73mg | 9% | |
| Total Carbs | 28.35g | 9% | |
| Sugars | 3.6g | 14% | |
| Dietary Fiber | 2.49g | 10% | |
| Protein | 20.01g | 40% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 1.7mg | 9% | |
| Calcium | 18.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 83.08 Kcal (348 kJ) | ||
| Calories from fat | 14.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.56g | 8% | |
|---|---|---|---|
| Cholesterol | 12.66mg | 13% | |
| Sodium | 61.99mg | 8% | |
| Potassium | 132.71mg | 9% | |
| Total Carbs | 8.88g | 9% | |
| Sugars | 1.13g | 14% | |
| Dietary Fiber | 0.78g | 10% | |
| Protein | 6.27g | 40% | |
| Vitamin C | 0.3mg | 2% | |
| Iron | 0.5mg | 9% | |
| Calcium | 5.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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