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Hoppin’ Juan


  • 2 tablespoons olive oil
  • 1 pound ground feral or domestic hog shoulder or hindquarter
  • 1 1/2 cups celery diced
  • 2 cups yellow onion diced
  • 4 garlic cloves minced
  • 1 jalapeno pepper seeded and minced
  • 1 pasilla or poblano pepper seeded and diced
  • 1 red bell pepper seeded and diced
  • 3 cups dried black-eyed peas
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 2 cups warm cooked American long grain rice
  • 1 1/2 cups seeded and diced tomato
  • hot sauce
  • cilantro


  • In a large pot or Dutch oven, heat olive oil over medium heat. Add ground meat and cook until evenly browned. Add celery, onion, garlic and peppers. Cook until onions are translucent.
  • Add black-eyed peas, oregano and salt. Add just enough cold water to cover the peas and meat. Cook until peas are soft, about 45 minutes. NOTE - you can cut your cooking time in half by pre-cooking your black-eyed peas until they are half done, then adding them to the mix and cooking for another 20 minutes.
  • To serve, place rice in bowls and ladle Hoppin’ Juan over. Top with tomato, hot sauce and cilantro.