Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes
1. In a large, heavy pot, heat the oil, 1 turn of the pan, over medium-high heat. Add the pork and cook, crumbling, until browned, 2 minutes more.
2. Add the celery, bell pepper, onion, garlic and bay leaf; season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Stir in the chicken stock, tomatoes, black-eyed peas, hot sauce, thyme, chili powder, paprika and coriander. Bring to a low boil, lower the heat and cook for 10 minutes more.
4. Add swiss chard. Enjoy!