peas, pork and peppers

Peas, pork, peppers. Peas, pork, peppers, Peas, pork, peppers. This recipe is a lot easier to cook than say three times fast. One of my favorite meals to cook with Trey is my Mom’s Green Chile Pork and Hominy dish. Wonderful for winter nights or to throw in a casserole dish after a long day. We cooked my mom’s prized pork dish this week, but had a few slices of pork as lonely leftovers from the hominy. Not wanting to make an extra trip to the store, we looked in our cupboard for a few extra ingredients to clear off the tupperware dish from the fridge shelf. A can of black-eyed peas and a walk in the garden gave us another reason to love the protein, pork.

Peas, Pork and Peppers Leftover Hash

1 lb. pork tenderloin, cooked and cubed

1 can black-eyed peas, drained

1/3 c cayenne peppers, sliced and deseeded

2 Tbsp. EVOO

1 garlic clove, minced

1 sweet bulb onion, chopped

Salt for taste

Pepper for taste

1. Over medium-high heat, sauté garlic and onions in EVOO until tender. Add a pinch of salt and pepper. Add peppers and sauté for 1-2 minutes.

2. Add pork and black-eyed peas. Cover and cook for 13-15 minutes.