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New Hoppin' John

This festive stew featuring pork and peas is slow-cooked for New Year's Day celebrations using Progresso® reduced-sodium chicken broth - perfect for dinner.

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  • prep time 10 min
  • total time 8 hr 20 min
  • ingredients 6
  • servings 4
 

Ingredients

2
smoked pork hocks (about 1 1/4 lb)
1 3/4
cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
1
tablespoon dried chopped onion
2
cans (15.8 oz each) black-eyed peas, drained, rinsed
1/2
lb smoked sausage, cut in half lengthwise, then cut crosswise into 1-inch pieces
1/2
cup uncooked instant rice

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place pork hocks in cooker. Add 1 cup of the broth (refrigerate remaining broth). Top pork with onion, peas and sausage.
  • 2 Cover; cook on Low heat setting 8 to 10 hours.
  • 3 Remove pork from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones, skin and fat. Return pork to cooker. Add remaining broth and the rice. Increase heat setting to High. Cover; cook 10 minutes or until rice is tender.
  • 1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place pork hocks in cooker. Add 1 cup of the broth (refrigerate remaining broth). Top pork with onion, peas and sausage.
  • 2 Cover; cook on Low heat setting 8 to 10 hours.
  • 3 Remove pork from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones, skin and fat. Return pork to cooker. Add remaining broth and the rice. Increase heat setting to High. Cover; cook 10 minutes or until rice is tender.

EXPERT TIPS

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Expert Tips

Planning on leftovers? The rice will continue to soak up the juices, making this more of a casserole the next day. The flavor is still nice, but add a little water before reheating if you prefer a soup.

Have plenty of red pepper sauce and cornbread on hand to go with this southern treat.

Have this stew on New Year's Day. Legend has it, eating black-eyed peas on New Year's Day ensures prosperity in the coming year.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
510
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
8g,
8%
Trans Fat
1/2g
1/2%
),
Cholesterol
50mg
50%;
Sodium
1290mg
1290%;
Total Carbohydrate
52g
52%
(Dietary Fiber
8g
8%
  Sugars
3g
3%
),
Protein
29g
29%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
6%;
Iron
35%;
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.